Domestication of Irvingia gabonensis: 4. Tree-to-tree variation in food-thickening properties and in fat and protein contents of dika nut

Food Chemistry

Volumn 90, Issue 3, 2005, Pages 365-378

  Leakey, R R B ^a,b   Greenwell, P ^c   Hall, M N ^c   Atangana, A R ^d   Usoro, C ^e   Anegbeh, P O ^f   Fondoun, J M ^g   Tchoundjeu, Z ^d  

^a CENTRE FOR ECOLOGY AND HYDROLOGY   (United Kingdom)

^b JAMES COOK UNIVERSITY   (Australia)

^c CAMPDEN BRI   (United Kingdom)

^d WORLD AGROFORESTRY CENTRE ICRAF   (Kenya)

^e RIVERS STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Nigeria)

^f World Agroforestry Centre   (United Kingdom)

^g INSTITUTE OF AGRICULTURAL RESEARCH FOR DEVELOPMENT IRAD   (Cameroon)

Author keywords

Bush mango; Dika nut; Fat and protein content; Food thickening; Rheology

Indexed keywords

FAT; FATTY ACID; LAURIC ACID; MYRISTIC ACID;

AGRICULTURAL WORKER; ARTICLE; CAMEROON; CONTROLLED STUDY; FOOD ANALYSIS; FRUIT; MELTING POINT; NIGERIA; NONHUMAN; NUT; SAMPLING; TREE; VISCOSITY;

IRVINGIA GABONENSIS; MANGIFERA INDICA;

EID: 5444247989     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.04.012     Document Type: Article

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