Characterization of partially defatted moringa seed flour obtained at different temperatures-Reference-Cited by-同舟云学术

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Characterization of partially defatted moringa seed flour obtained at different temperatures

Published:2024-04 Issue: Volume:198 Page:115901
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ortolá M.D.,Pageo S.,García-Mares F.J.,Juan-Borrás M.,Castelló M.L.

Funder

Universitat Politecnica de Valencia

CYTED

Publisher

Elsevier BV

Reference59 articles.

1. Bound phenolics in foods. A review;Acosta-Estrada;Food Chemistry,2014

2. Carbohydrates of Moringa oleifera seeds;Anudeep;International Journal of Research and Analytical Reviews,2018

3. Analytical characterization of moringa oleifera seed oil grown in temperate Regions of Pakistan;Anwar;Journal of Agricultural and Food Chemistry,2003

4. Method 996.06, fat (total, Saturated, and monounsaturated) in foods;Aoac,1995

5. Method 978.18. Water activity of canned vegetables;Aoac,2000

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