Citation to this article as recorded by
Enzyme-assisted traditional extraction of shea butter using
different levels of pre-treated shea kernels Journal of Agricultural Biotechnology and Sustainable Development Vol. 10, Issue 1, 1, 2018 |
How to cite this article
P.C. Aculey, S.T. Lowor, Winifred O. Kumi and M.K. Assuah, 2012. The Effect of Traditional Primary Processing of the Shea Fruit on the Kernel Butter Yield and Quality. American Journal of Food Technology, 7: 73-81.
DOI: 10.3923/ajft.2012.73.81
URL: https://scialert.net/abstract/?doi=ajft.2012.73.81
DOI: 10.3923/ajft.2012.73.81
URL: https://scialert.net/abstract/?doi=ajft.2012.73.81