African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Effect of storage period and boiling time of fresh shea nuts on physico-chemical characteristics of kernels and butter

HONFO Fernande G.
  • HONFO Fernande G.
  • Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Benin.
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LINNEMANN Anita R.
  • LINNEMANN Anita R.
  • Food Quality and Design, Department of Agrotechnology and Food Sciences, Wageningen University, the Netherlands.
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SOUMANOU Mohamed M.
  • SOUMANOU Mohamed M.
  • Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, Benin.
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AKISSOE Noel
  • AKISSOE Noel
  • Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, Benin.
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van BOEKEL Martinus A. J. S.
  • van BOEKEL Martinus A. J. S.
  • Food Quality and Design, Department of Agrotechnology and Food Sciences, Wageningen University, the Netherlands.
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  •  Received: 23 July 2018
  •  Accepted: 04 March 2020
  •  Published: 30 June 2022

How to cite this article

APA /
HONFO, F. G., LINNEMANN, A. R., SOUMANOU, M. M., AKISSOE, N., & van BOEKEL, M. A. J. S. (2022). Effect of storage period and boiling time of fresh shea nuts on physico-chemical characteristics of kernels and butter. African Journal of Food Science, 16(6), 160-171.
Chicago /
HONFO Fernande G., LINNEMANN Anita R., SOUMANOU Mohamed M., AKISSOE Noel and van BOEKEL Martinus A. J. S.. "Effect of storage period and boiling time of fresh shea nuts on physico-chemical characteristics of kernels and butter." African Journal of Food Science 16, no. 6 (2022): 160-171.
MLA /
HONFO Fern, et al. "Effect of storage period and boiling time of fresh shea nuts on physico-chemical characteristics of kernels and butter." African Journal of Food Science 16.6 (2022): 160-171.
DOI /
https://doi.org/10.5897/AJFS2018.1741
URL /
https://academicjournals.org/journal/AJFS/article-abstract/7EA74ED69345

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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