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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| Format: | Abschlussarbeit |
| Sprache: | Englisch |
| Veröffentlicht: |
2015
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| Online-Zugang: | http://localhost:8080/xmlui/handle/123456789/2167 |
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