Φορτώνει......
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...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Sci Nutr |
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| Κύριοι συγγραφείς: | , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
John Wiley and Sons Inc.
2019
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| Θέματα: | |
| Διαθέσιμο 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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