Application du procédé séchage-friture aux amandes de karité : cinétique de séchage
OCL, 11 6 (2004) 457-463
Published online: 2004-11-15
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
New value chain Pentadesma nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties
Ifagbémi Bienvenue Chabi, Midimahu Vahid Aïssi, Oscar Zannou, Yénoukounmè E. Kpoclou, Bernolde Paul Ayegnon, Marius Eric Badoussi, Vénérande Y. Ballogou, Gulden Goksen, Amin Mousavi Khaneghah and Adéchola P. Polycarpe KayodéFood Science & Nutrition 12 (2) 907 (2024)
https://doi.org/10.1002/fsn3.3806
African Shea Butter Properties Related to Common Extraction Technologies: A Review
Bertrand W. F. Goumbri, Thais Lomonaco Teodoro da Silva, Roland D. Marini, et al.Food and Bioprocess Technology 15 (2) 231 (2022)
https://doi.org/10.1007/s11947-021-02708-w
Nutritional Composition of Shea Products and Chemical Properties of Shea Butter: A Review
Fernande G. Honfo, Noel Akissoe, Anita R. Linnemann, Mohamed Soumanou and Martinus A. J. S. Van BoekelCritical Reviews in Food Science and Nutrition 54 (5) 673 (2014)
https://doi.org/10.1080/10408398.2011.604142
Effet des prétraitements post-récolte des amandes dePentadesma butyracea(Sabine) sur la technologie d’extraction en milieu réel et la qualité du beurre
M. Vahid Aissi, Fidèle P. Tchobo, Armand K. Natta, et al.Oléagineux, Corps gras, Lipides 18 (6) 384 (2011)
https://doi.org/10.1051/ocl.2011.0423
Influence of physical pretreatments of sheanuts (Vitellaria paradoxa Gaertn.) on butter quality
Divine Nde Bup, César Kapseu, Louis Matos, Bernard Mabiala and Zéphirin MoulounguiEuropean Journal of Lipid Science and Technology 113 (9) 1152 (2011)
https://doi.org/10.1002/ejlt.201100005