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Original Article

Nutritional composition of Sacha inchi (Plukenetia Volubilis L.) as affected by different cooking methods

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Pages 1235-1241 | Received 14 Mar 2019, Accepted 01 Jul 2019, Published online: 10 Jul 2019

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Nelsy Bocanegra Morales & Paula Galeano Garcia. (2023) Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Plukenetia volubilis L.) Seed-Roasting Process Using Response Surface Methodology: Assessment of Oxidative Stability and Antioxidant Activity. Foods 12:18, pages 3405.
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Ankit Goyal, Beenu Tanwar, Manvesh Kumar Sihag & Vivek Sharma. (2022) Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals. Food Chemistry 373, pages 131459.
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