Studies on Some Aspects of Oil and Protein Content of Conophor Nut (Tetracarpidium Conophorum)

Studies on Some Aspects of Oil and Protein Content of Conophor Nut (Tetracarpidium Conophorum)

The functional properties, solubility profile, in vitro digestibility and antioxidant properties of Tetracarpidium conophorum (conophor nut) were studied. The storage stability and thermal oxidative changes of its oil were also evaluated with a view to increasing the underutilized nut as food ingred...

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Библиографические подробности
Главный автор:	Gbadamosi, Saka Olasunkanmi
Формат:	Диссертация
Язык:	английский
Опубликовано:	2015
Предметы:	Conophor nut Conophor nut flour
Online-ссылка:	http://localhost:8080/xmlui/handle/123456789/2167
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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