Effect of fermentation on the thiamin, riboflavin and niacin contents of melon seed (Citrullus vulgaris) and African oil bean seed (Pentaclethra macrophylla)-Reference-Cited by-同舟云学术

Effect of fermentation on the thiamin, riboflavin and niacin contents of melon seed (Citrullus vulgaris) and African oil bean seed (Pentaclethra macrophylla)

Published:1986-01 Issue:4 Volume:20 Page:243-252
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Achinewhu S.C.,Ryley J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Composition and food potential of African oil bean seed (Pentaclethra macrophylla) and velvet bean (Mucuna uriens);Achinewhu;J. Food Sci.,1982

2. The nutritive qualities of plant foods: 1 Chemical and nutritional composition of breadfruit (Artocarpus altilis) and climbing melon (Colocynthis vulgaris);Achinewhu;Nutr. Reports International,1982

3. Chemical and nutrient composition of fermented products from plant foods;Achinewhu;Nig. Food. J.,1983

4. Nutritive qualities of plant foods: 2 Protein quality of breadfruit (Artocarpus altilis), climbing melon (Colocynthis vulgaris) and creeping melon (Citrullus vulgaris);Achinewhu;Nutr. Reports International,1983

5. Fermentation studies on maize during the preparation of a traditional African starch-cake food;Akinrele;J. Sci. Fd. Agric.,1970

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