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Effect of boiling and roasting on the physicochemical properties of Djansang seeds (Ricinodendron heudelotii)
This study was aimed at determining the effect of boiling and roasting on physicochemical properties of Djansang seeds. Dried Djansang seeds were divided into three groups: one group was boiled for 5, 10, and 15 min; another group was traditionally roasted for 5, 10, and 15 min, and the last group w...
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| Pubblicato in: | Food Sci Nutr |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
John Wiley and Sons Inc.
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6848810/ https://ncbi.nlm.nih.gov/pubmed/31762995 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1163 |
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