Comparison of physicochemical and sensory properties of African butter seed (Pentadesma butyracea) and cocoa fats for potential use in future food applications

Jayathissa, N.P.S.Silva, A.B.G.Madhujith, W.M.T.De Silva, P.G.S.M.Jayatissa, R.2023-10-272023-10-272023-03Journal of the National Science Foundation of Sri Lanka,51(1):p.69-79https://dl.nsf.gov.lk/handle/1/25701African butter seed fatCocoa fatCookiesFatty acid profilePhysicochemical propertiesSensory propertiesComparison of physicochemical and sensory properties of African butter seed (Pentadesma butyracea) and cocoa fats for potential use in future food applicationsArticle