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Effet du trempage et de la technique de cuisson sur le concassage des graines du Njansang (Rhicinodendron heudelotii)
Lâévaluation des procédés traditionnels de décorticage du njansang avait révélés que les techniques traditionnelles dâextraction des amandes demandent beaucoup de temps et une main dâÅuvre importante. Ainsi , dans le souci de réduire les dépenses énergétiques (réduire la pénibil
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