Zozio S., Servent A., Hiol A., Mbéguié-A-Mbéguié D., Cosmidis L., Lucien J.M., Pallet D.
2015
The nutritional value of jujube fruits Ziziphus mauritiana Lamk was processed through an optimized traditional cake procedure. The characteristics of jujube fruit polysaccharides from an accession known as P3 were determined for each of the 5 ripening stages. Therefore, the content of the Alcohol Insoluble Materials, Water Soluble Polysaccharide and Galacturonic Acid was determined at each ...
Traitement et conservation des produits alimentaires; Composition des produits alimentaires
2015
The nutritional value of jujube fruits Ziziphus mauritiana Lamk was processed through an optimized traditional cake procedure. The characteristics of jujube fruit polysaccharides from an accession known as P3 were determined for each of the 5 ripening stages. Therefore, the content of the Alcohol Insoluble Materials, Water Soluble Polysaccharide and Galacturonic Acid was determined at each ...
Traitement et conservation des produits alimentaires; Composition des produits alimentaires