Effect of boiling and roasting on the physicochemical properties of Djansang seeds ( Ricinodendron heudelotii )-Reference-Cited by-同舟云学术

Effect of boiling and roasting on the physicochemical properties of Djansang seeds ( Ricinodendron heudelotii )

Published:2019-09-26 Issue:11 Volume:7 Page:3425-3434
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Kinge Emmanuel Edie¹,Tonfack Djikeng Fabrice¹²^ORCID,Karuna Mallampalli Sri Lakshmi³,Zambou Ngoufack François²,Womeni Hilaire Macaire²

Affiliation:

1. School of Agriculture and Natural Resources Catholic University Institute of Buea Buea Cameroon

2. Department of Biochemistry, Faculty of Science University of Dschang Dschang Cameroon

3. CSIR‐Indian Institute of Chemical Technology, Centre for Lipid Research Tarnaka Hyderabad India

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1163

Reference49 articles.

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2. Effect of roasting process on physical and physicochemical properties, proximate composition and fatty acid profile of the cocoa bean from Miranda state, Venezuela;Amaiz L.;Revisita Cientifica UDO Agricola,2012

3. Antioxidant activity of 100% and 80% methanol extracts from barley seeds (Hordeum vulgare L.): stabilization of sunflower oil

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