Effect of boiling methods on the nutritional profile, phytochemicals, functional properties, lipid quality and consumer acceptability of African walnut (Tetracarpidium conophorum). Bangladesh J. Sci. Ind. Res. [Internet]. 2025 Sep. 21 [cited 2026 Jul. 4];60(3):143-58. Available from: https://www.banglajol.info/index.php/BJSIR/article/view/81336