Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content-Reference-Cited by-同舟云学术

Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content

Published:2017-09-13 Issue:9 Volume:12 Page:e0184279
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Hosseini Bai Shahla,Darby Ian,Nevenimo Tio,Hannet Godfrey,Hannet Dalsie,Poienou Matthew,Grant Elektra,Brooks Peter,Walton David,Randall Bruce,Wallace Helen M.

Funder

Financial support was provided by the Australian Centre for International Agricultural Research

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

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