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Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon
Tenyang, Noël, Ponka, Roger, Tiencheu, Bernard, Djikeng, Fabrice T., Azmeera, Thirupathi, Karuna, Mallampalli S.L., Prasad, Rachapudi B.N., Womeni, Hilaire M.Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.11.025
Date:
November, 2016
File:
PDF, 1.08 MB
english, 2016