Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels-Reference-Cited by-同舟云学术

Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels

Published:2018-03-22 Issue:2 Volume:6 Page:37
ISSN:2227-7080
Container-title:Technologies
language:en
Short-container-title:Technologies

Author:

Coulibaly Mamadou,Kouamé Camille,N’dri Denis,Kouassi Nestor,Pereko Kingsley,Amani Georges

Publisher

MDPI AG

Link

http://www.mdpi.com/2227-7080/6/2/37/pdf

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3. Synthesis, characterization, and performance characteristics of alkyd resins based on Ricinodendron heudelotii oil and their blending with epoxy resins

4. Determination of some essential components of Ricinodendron heudelotii (or akpi) in Cote d’Ivoire;Saki;Agron. Afr.,2005

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3. Effect of dehulling method on the chemical composition of the lipid constituents of the kernels and oils of Ricinodendron heudelotii seeds;Industrial Crops and Products;2019-11

4. Effect of boiling and roasting on the physicochemical properties of Djansang seeds ( Ricinodendron heudelotii );Food Science & Nutrition;2019-09-26