Open AccessComparison of Proximate Composition and Nutritional Qualities of Fifty-Three Cashew Accessions from Burkina Faso
Author(s) -
Judith Nomwendé Semporé,
Laurencia Toulsoumdé Songré-Ouattara,
Windpouiré Vianney Tarpaga,
Fabrice Bationo,
Mamoudou H. Dicko
Publication year - 2021
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2021.1212087
Subject(s) - proximate , cellulose , cashew nut , chemical composition , food science , carbohydrate , composition (language) , biology , chemistry , biochemistry , linguistics , philosophy , organic chemistry
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