Changes in nutritional properties based on cooking methods of pili nuts (canarium ovatum engl.) and their applicability as elder-friendly food
This study investigated the influence of different pretreatment methods on the nutritional composition of pili nuts, with the aim of identifying optimal intake strategies for developing elder-friendly foods. Saturated fatty acid (FA) content increased across all cooking methods, whereas unsaturated...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2025.2546990 |
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