Effect of boiling and roasting processing on nutritional quality of two Sudanese peanuts ( Arachis hypogaea ) cultivars

Author:

Eltom Hind A. E.1,Sulieman Mashair A.1,Hassan Amro B.23ORCID

Affiliation:

1. Food Science and Technology Department, Faculty of Agriculture University of Khartoum Khartoum Sudan

2. Environmental, Natural Resource and Desertification Research Institute (ENDRI) National Center for Research Khartoum Sudan

3. Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Kingdom of Saudi Arabia

Publisher

Wiley

Subject

Plant Science,Food Science

Reference41 articles.

1. Effects of processing methods on the chemical composition of flour, moinmoin and akara from Mucunapruriens;Asogwa I. S.;Journal of Tropical Agriculture, Food, Environment and Extension,2010

2. Effect of soaking in water or in sodium carbonate on tannin content and in vitro protein digestibility of sorghum cultivars;Babiker E. E.;International Journal of Food Science and Technology,1993

3. An overview of peanut and its wild relatives

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3