Boiling Duration Affects the Nutritional, Phytochemical and Functional Properties of Ricinodendron heudelotii Seed Flour
Authors
- Comfort Chinenye Nwagbo
- Anyadioha Josephat Ikechukwu
- Moses Ifeatu Nwuzoh (ORCID: https://orcid.org/0009-0008-2090-3174)
- Cynthia Kaosisochukwu Ezechinwoye
- Paul Mmaduabuchi Nwafor (ORCID: https://orcid.org/0009-0007-9845-2003)
Publication Details
- Journal
- HAL (Le Centre pour la Communication Scientifique Directe)
- Published
- 2026-04-20
- Primary Topic
- Toxin Mechanisms and Immunotoxins
- Type
- article
- Field-Weighted Citation Impact
- 0.00