Table 5. Variations in fatty acid contents (%DM) according to the drying temperature

From

Borassus aethiopum Mart Ripe Fruits’ Parts, and Drying Temperature Effect on Its Pulp Protein, Fat, Reducing Sugars, Metabolizable Energy and Fatty Acids Profile

TIHO Tagouèlbè, ADIMA Amissa Augustin, BROU Yao Casimir, TRAORE Nabayo, KOUASSI Gouha Firmin, KOUAME Thierry Roland, KOUBA Maryline

American Journal of Food and Nutrition. 2018, 6(3), 67-75 doi:10.12691/ajfn-6-3-2