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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| 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 |