Characteristics and composition of different seed oils and flours

Author:

El-Adawy Tarek A,Taha Khaled M

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Chemical and nutritional evaluation of watermelon (Citrullus vulgaris) kernels as a new source for vegetable oils and protein;Abd El-Aal;Menofiya J. Agric. Res.,1988

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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