Application du procédé séchage-friture aux amandes de karité : influence sur la composition en matières insaponifiables du beurre
The effect of deep fat frying dehydration conditions of shea kernels on the composition and properties of the unsaponifiable fraction of its butter was carried out by using a central composite experimental design. Both content and composition of the unsaponifiable matters depend on the thickness of...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2007-11-01
|
| Series: | Oléagineux, Corps gras, Lipides |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1051/ocl.2007.0143 |