Figure 1. Functional Properties of Ackee Aril Flours

From

Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours

Veronica M. Dossou, Jacob K. Agbenorhevi, Francis Alemawor, Ibok Oduro

American Journal of Food Science and Technology. 2014, 2(6), 187-191 doi:10.12691/ajfst-2-6-3