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Comparison of physicochemical and sensory properties of African butter seed (Pentadesma butyracea) and cocoa fats for potential use in future food applications Cover

Comparison of physicochemical and sensory properties of African butter seed (Pentadesma butyracea) and cocoa fats for potential use in future food applications

Journal of the National Science Foundation of Sri Lanka

Volume 51 (2023): Issue 1

By: N.P.S. Jayathissa , A.B.G. Silva , W.M.T. Madhujith, P.G.S.M. De Silva and R. Jayatissa

Open Access

|Apr 2023

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DOI: https://doi.org/10.4038/jnsfsr.v51i1.10982 | Journal eISSN: 2362-0161

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Language: English

Page range: 69 - 79

Published on: Apr 10, 2023

Published by: National Science Foundation of Sri Lanka

In partnership with: Paradigm Publishing Services

Keywords:

African butter seed fat,

fatty acid profile,

physicochemical properties,

sensory properties

© 2023 N.P.S. Jayathissa, A.B.G. Silva, W.M.T. Madhujith, P.G.S.M. De Silva, R. Jayatissa, published by National Science Foundation of Sri Lanka
This work is licensed under the Creative Commons Attribution-NoDerivatives 4.0 License.

Volume 51 (2023): Issue 1

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