Chemical evaluation of the effects of cooking on the nutritive value of conophor seed (Tetracarpidium conophorum)

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Bibliographic Details
Published inTropical Science (United Kingdom) Vol. 34; no. 4
Main Authors Edem, D.O, Ekwere, E.S, Eka, O.U. (Department of Chemistry and Biochemistry, University of Uyo, PMB 1017, Oyo, Akwa Ibom State (Nigeria))
Format Publication
LanguageEnglish
Published 1994
Subjects
COCCION
COOKING
CUISSON
FRUIT TROPICAL
FRUTAS TROPICALES
GRAINE OLEAGINEUSE
NUTRITIVE VALUE
OILSEEDS
SEMILLAS OLEAGINOSAS
TROPICAL FRUITS
VALEUR NUTRITIVE
VALOR NUTRITIVO
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