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Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon

Food ChemistryNutritionProximate CompositionFood CompositionSesame VarietiesFood AnalysisNutritive ValueAgricultural EconomicsMineral ContentMetabolismFood QualityFood TechnologyHealth Sciences