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المؤلفون: I. B. Koki, M. M. Shuaibu, Y. Datti, G. A. Adamu, A. Umar, A. T. Yahya, L. Musbahu, U. A. Lado, T. Nura, U. U. Ahmad
المصدر: FUDMA JOURNAL OF SCIENCES. 4:250-259
مصطلحات موضوعية: Saponification value, Acid value, Iodine value, Chemistry, Food science, Peroxide value, Raw material, Proximate, Water content, Balanites aegyptiaca
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::c9f24566f923b66700897b271bb49d27
https://doi.org/10.33003/fjs-2020-0402-217