Chemical composition and functional properties of raw, heat-treated and partially proteolysed wild mango (Irvingia gabonensis) seed flour
- 31 December 1994
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 49 (3) , 237-243
- https://doi.org/10.1016/0308-8146(94)90166-x
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
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