Effect of boiling and oven roasting on some physicochemical properties of sunflower seeds produced in Far North, Cameroon-Reference-Cited by-同舟云学术

Effect of boiling and oven roasting on some physicochemical properties of sunflower seeds produced in Far North, Cameroon

Published:2021-11-07 Issue:2 Volume:10 Page:402-411
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Tenyang Noel¹^ORCID,Ponka Roger²^ORCID,Tiencheu Bernard³^ORCID,Tonfack Djikeng Fabrice⁴,Womeni Hilaire Macaire⁵

Affiliation:

1. Department of Biological Science Faculty of Science University of Maroua Maroua Cameroon

2. Department of Agriculture Livestock and By‐Products National Advanced School of EngineeringUniversity of Maroua Maroua Cameroon

3. Department of Biochemistry Faculty of Science University of Buea Buea Cameroon

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

5. Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2637

Reference44 articles.

1. Effect of processing on the proximate composition of sunflower (Helianthus annuus) seeds;Adesina S. A.;Journal of Tropical Agriculture, Food, Environment and Extension,2018

2. Effect of roasting process on total phenolic compounds and γ‐tocopherol contents of iranian sesame seeds (Sesamum indicum);Behrooz J.;Iranian Journal of Pharmaceutical Research,2013

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