Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour

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Publication Details

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HAL (Le Centre pour la Communication Scientifique Directe)
Published
2026-04-20
Primary Topic
Toxin Mechanisms and Immunotoxins
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article
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article

Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour

Anyadioha Josephat Ikechukwu, Nwuzoh Moses Ifeatu, Ezechinwoye Cynthia Kaosisochukwu, Nwagbo Comfort Chinenye et al.
HAL (Le Centre pour la Communication Scientifique Directe)
Toxin Mechanisms and Immunotoxins
article

Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour

Anyadioha Josephat Ikechukwu, Nwuzoh Moses Ifeatu, Ezechinwoye Cynthia Kaosisochukwu, Nwagbo Comfort Chinenye, Nwafor Paul Mmaduabuchi
article en

Abstract

No abstract available for this paper.
HAL (Le Centre pour la Communication Scientifique Directe)
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Toxin Mechanisms and Immunotoxins
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Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour — Anyadioha Josephat Ikechukwu, Nwuzoh Moses Ifeatu, et al. · HAL (Le Centre pour la Communication Scientifique Directe) (2026) | TGRS Research Map | TGRS