Unconventional sources of food: Chemical composition of rubber seed (Hevea brasiliensis)

Author:

Achinewhu S.C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

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

2. The nutritive qualities of plant foods. 1. Chemical and nutritional composition of breadfruit and climbing melon;Achinewhu;Nutr. Rep. Inter.,1982

3. Assessment of the nutritional quality of proteins: The use of ileal digestibilities of amino acids as measures of their availabilities;Achinewhu;Br. J. Nut.,1979

4. The effect of fermentation on carbohydrate and fatty acid composition of African oil bean seed;Achinewhu;Fd. Chem.,1986

5. Official methods of analysis;AOAC,1980

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