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Effect of Boiling and roasting on lipid quality, proximate ..:
Tonfack Djikeng, Fabrice
;
Selle, Edem
;
Morfor, Azia Theresia
...
Food Science & Nutrition. 6 (2017) 2 - p. 417-423 , 2017
Link:
https://doi.org/10.1002/fsn3.570
RT Journal T1
Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South‐West Region Cameroon
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_fsn3.570&Exemplar=1&LAN=DE A1 Tonfack Djikeng, Fabrice A1 Selle, Edem A1 Morfor, Azia Theresia A1 Tiencheu, Bernard A1 Hako Touko, Blaise Arnaud A1 Teboukeu Boungo, Gires A1 Ndomou Houketchang, Serges A1 Karuna, Mallampalli Sri Lakshmi A1 Linder, Michel A1 Ngoufack, François Zambou A1 Womeni, Hilaire Macaire PB Wiley YR 2017 SN 2048-7177 SN 2048-7177 JF Food Science & Nutrition VO 6 IS 2 SP 417 OP 423 LK http://dx.doi.org/https://doi.org/10.1002/fsn3.570 DO https://doi.org/10.1002/fsn3.570 SF ELIB - SuUB Bremen
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