Effet de la cuisson et du séchage des noix de karité (Butyrospermum parkii (G. Don) Kotschy) sur la qualité du beurre
Effect of Cooking and Drying of Shea Nuts (Butyrospermum parkii (G. Don) Kotschy) on the Quality of Butter. Cooking time and drying temperature of shea nuts (Butyrospermum parkii) which protect the quality of the butter were determined. A cooking of nuts in boiling water for 100 to 120 minutes follo...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Presses Agronomiques de Gembloux
2006-01-01
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| Series: | Tropicultura |
| Subjects: | |
| Online Access: | http://www.tropicultura.org/text/v24n3/175.pdf |