Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (<i>Dacryodes edulis</i> H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour

<div>Overlaid contour plots of the lipid, protein, carbohydrate, fibre, moisture, calcium, phosphorus, and potassium contents for powder from softened safou fruit.</div>

International Journal of Food Science

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Figure 3

Figure 3: Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (<i>Dacryodes edulis</i> H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour 

Figure 3 | Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour 