Effect of dehulling methods and desolventizing temperatures on proximate composition and some functional properties of sesame (Sesamum indicum L.) seed flour-Reference-Cited by-同舟云学术

Effect of dehulling methods and desolventizing temperatures on proximate composition and some functional properties of sesame (Sesamum indicum L.) seed flour

Published:1996-09 Issue:9 Volume:73 Page:1133-1136
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Inyang U. E.¹,Ekanem J. O.¹

Affiliation:

1. ; Department of Food Science & Technology; University of Agriculture; Makurdi Benue State P.M.B. 2373 Nigeria

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference19 articles.

1. Improvement of Food Flavour, Fat Stability and Nutritional Value of Sesame Products;Glabe;Food Technol.,1957

2. Sesame Seed: A Review and Prospects;Johnson;J. Am. Oil Chem. Soc.,1979

3. Lysine Supplement of Sesame Meal;Daghir;Trop. Agric.,1967

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