Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon

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Title
Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon
Authors
Keywords
Sesame seeds, Boiling, Roasting, Nutritional composition, Lipid oxidation
Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 1308-1316
Publisher
Elsevier BV
Online
2016-11-08
DOI
10.1016/j.foodchem.2016.11.025

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