effect of boiling and roasting on lipid quality
The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds (Tetracarpidium conophorum) was assessed.Results indicated that the quality of walnut oil
Boiling and roasting had little effect on the loss of nutrients and may simply affect sugar content. 3.2. Evaluation of the Lipid Quality of Processed Peanuts. The components of fatty acids in the three types of peanut products are