Impacts of Refining and Antioxidants on the Physico-Chemical Characteristics and Oxidative Stability of Watermelon Seed Oil
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-013-2277-1
Reference24 articles.
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3. El-Adawy TA, Taha KM (2001) Characteristics and composition of different seed oils and flours. Food Chem 74:47–54
4. Wani AA, Sogi DS, Grover L, Saxena DC (2006) Effect of temperature, alkali concentration, mixing time and meal/solvent ratio on the extraction of watermelon seed proteins—a response surface approach. Biosyst Eng 94:67–73
5. Wani AA, Sogi DS, Singh P, Wani IA, Shivhare US (2011) Characterisation and functional properties of watermelon (Citrullus lanatus) seed proteins. J Sci Food Agr 91:113–121
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