Work

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

Year: 2026

Type: article

Source: HAL (Le Centre pour la Communication Scientifique Directe)

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

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7155579544

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