Effects of roasting and boiling on the chemical...

International Journal of Food Science & Technology 2012 Vol. 47; Iss. 8

Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds

Abdalbasit Adam Mariod, Sara Yousif Ahmed, Siddig Ibrahim Abdelwahab, Sit Foon Cheng, Ahmed Mohamedain Eltom, Samia Osman Yagoub, Shiou Wah Gouk
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Volume:
47
Year:
2012
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2012.03028.x
File:
PDF, 833 KB
english, 2012
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