Characteristics and composition of different seed oils and flours-Reference-Cited by-同舟云学术

Characteristics and composition of different seed oils and flours

Published:2001-07 Issue:1 Volume:74 Page:47-54
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

El-Adawy Tarek A,Taha Khaled M

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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2. Studies on nutritional quality of defatted cantaloupe seed flour;Abdel-Nabey;Menofiya J. Agric. Res.,1999

3. Chemical composition of pumpkin seeds;Aboul-Nasr;Assiut J. Agric. Sci.,1997

4. Fatty acid composition of melon seed oil lipids and phospholipids;Akoh;J. Am. Oil Chem. Soc.,1992

5. Physicochemical characteristics, fatty acid composition and lipoxygenase activity of crude pumpkin and melon seed oils;Al-Khalifa;Journal of Agricutural and Food Chemistry,1996

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