Figures index

From

Physicochemical, Nutritional and Functional Properties of the Epicarp, Flesh and Pitted Sample of Doum Fruit (Hyphaene Thebaica)

Waleed Aboshora, Zhang Lianfu, Mohammed Dahir, Mohammed A.A Gasmalla, Abubakr Musa, Elshareif Omer, Mallika Thapa

Journal of Food and Nutrition Research. 2014, 2(4), 180-186 doi:10.12691/jfnr-2-4-8
  • Figure 1. water and oil absorption capacity (mL/g) of Doum (Hyphaene thebaica) fruit samples
  • Figure 2. (a) Wettability capacity (sec) and (b) gelatinization point °C of Doum (Hyphaene thebaica) fruit samples