Chemical and nutritional quality of some cereals and legumes based Saudi Arabian dishes II. Mineral and vitamin contents-Reference-Cited by-同舟云学术

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Chemical and nutritional quality of some cereals and legumes based Saudi Arabian dishes II. Mineral and vitamin contents

Published:1985-11 Issue:4 Volume:17 Page:345-352
ISSN:0367-0244
Container-title:Ecology of Food and Nutrition
language:en
Short-container-title:Ecology of Food and Nutrition

Author:

Al‐Jebrin Abdullah,Sawaya Wajih N.,Salji Joseph P.,Ayaz Muhammad,Khalil Jehangir K.

Publisher

Informa UK Limited

Subject

Ecology,General Medicine,Food Science,Medicine (miscellaneous)

Link

http://www.tandfonline.com/doi/pdf/10.1080/03670244.1985.9990907

Reference25 articles.

1. Yeast Microbiological Methods for Determination of Vitamins PYRIDOXINE

2. Zinc and copper content of foods used in vegetarian diets

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional Profile of Kuwaiti Composite Dishes: Minerals and Vitamins;Journal of Food Composition and Analysis;1998-03

2. Nutritional profile of Kuwaiti composite dishes: Proximate composition, phytates content and protein quality evaluation;Ecology of Food and Nutrition;1997-02

3. Chemical assessment of some traditional Qatari dishes;Food Chemistry;1994-01

4. Proximate and mineral compositions of local Kuwaiti fast foods;Ecology of Food and Nutrition;1991-07

5. Nutritional evaluation of selected meat based Saudi Arabian dishes;Ecology of Food and Nutrition;1986-02

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