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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Detalles Bibliográficos
Autores principales: Kinge, Emmanuel Edie, Tonfack Djikeng, Fabrice, Karuna, Mallampalli Sri Lakshmi, Zambou Ngoufack, François, Womeni, Hilaire Macaire
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848810/
https://www.ncbi.nlm.nih.gov/pubmed/31762995
http://dx.doi.org/10.1002/fsn3.1163

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848810/
https://www.ncbi.nlm.nih.gov/pubmed/31762995
http://dx.doi.org/10.1002/fsn3.1163

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