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Proximate Composition, Mineral and Vitamin Content of Some Wild Plants Used as Spices in Cameroon
Armand Abdou Bouba,
Nicolas Yanou Njintang,
Harquin Simplice Foyet,
Joel Scher,
Didier Montet,
Carl Moses F. Mbofung
Food Nutr. Sci.
Vol.3 No.4, April 18, 2012
DOI:
10.4236/fns.2012.34061
(PDF 252K)
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Impact of Traditional Treatments on the Nutritional Value of Seeds of Jack Fruit (
Artocarpus heterophyllus
)
O. E. Ezim,
L. U. S. Ezeanyika,
C. U. O. Ujowundu
Food Nutr. Sci.
Vol.11 No.11, November 12, 2020
DOI:
10.4236/fns.2020.1111069
(PDF 235K)
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Soluble and Insoluble Fiber in Some Amazonian Fruits with Low Energy Density
Jaime Paiva Lopes Aguiar,
Francisca das Chagas do Amaral Souza
Food Nutr. Sci.
Vol.5 No.14, August 22, 2014
DOI:
10.4236/fns.2014.514154
(PDF 3139K)
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Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of
Doklu
, a Fermented Maize Based Food
Marina C. N. Assohoun,
Théodore N. Djeni,
Marina Koussémon-Camara,
Kouakou Brou
Food Nutr. Sci.
Vol.4 No.11, October 08, 2013
DOI:
10.4236/fns.2013.411146
(PDF 369K)
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Thermal properties of some selected nigerian soups
Raji Akeem Olayemi,
Akinoso Rahman
Agric. Sci.
Vol.4 No.5, July 16, 2013
DOI:
10.4236/as.2013.45B018
(PDF 74K)
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