Cooking and drying processes optimization of Pentadesma butyracea kernels during butter production-Reference-Cited by-同舟云学术

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Cooking and drying processes optimization of Pentadesma butyracea kernels during butter production

Published:2015-09-30 Issue:39 Volume:14 Page:2777-2785
ISSN:1684-5315
Container-title:African Journal of Biotechnology
language:
Short-container-title:Afr. J. Biotechnol.

Author:

Eric Badoussi,Paulin Azokpota,Yann E Madode,Fidele P Tchobo,Balbine Fagla Amoussou,Adechola P P Kayode,Mohamed M Soumanou,D Joseph Hounhouigan

Publisher

Academic Journals

Subject

Agronomy and Crop Science,Genetics,Molecular Biology,Applied Microbiology and Biotechnology,Biotechnology

Link

http://academicjournals.org/journal/AJB/article-full-text-pdf/8AC023655640

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in Ghana;International Journal of Food Science;2024-04-05

2. Pentadesma butyracea in Ghana – indigenous knowledge, uses, and seed characterization;Scientific African;2023-09

3. Viability of Pentadesma in reduced habitat ecosystems within two climatic regions with fruit harvesting;Journal of Biological Dynamics;2022-05-09

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