Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour

Table 1

Experimental domain of factors.

Factors	Abbreviation	Range
Softening time (days)		3-12
Drying time (h)		24-48
Drying temperature (°C)		45-55