Comparative Study of the Effect of Piper nigrum (White and Black) and Piper guineense on Lipids Quality of Groundnuts Pudding
Hermann Arantes Kohole Foffe, Gires Boungo Teboukeu, Fabrice Djikeng Tonfack, Cyrille Serge Houketchang Ndomou & Macaire Hilaire Womeni · Asian Food Science Journal · 2020
This study investigates the effect of white and black Piper nigrum and Piper guineense on lipids quality of oil extracted from groundnuts pudding. This work was carried in the Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition, Department of Biochemistr...
Open access
Research Article
10.9734/afsj/2020/v15i330152