Amino acid composition of six varieties of dehulled African yam bean (Sphenostylis stenocarpa) flour-Reference-Cited by-同舟云学术

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Amino acid composition of six varieties of dehulled African yam bean (Sphenostylis stenocarpa) flour

Published:1997-01 Issue:5 Volume:48 Page:345-351
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Adeyeye E. I.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637489709028581

Reference45 articles.

1. Functional properties of some varieties of African yam bean (Sphenostylis stenocarpa) flour II

2. An assessment of the nutritive value of a maize-soya mixture, ‘Soy-Ogi’, as a weaning food in Nigeria

Cited by 9 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

1. A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa);Legumes Research - Volume 2;2022-10-12

2. Harnessing the Hidden Treasures in African Yam Bean (Sphenostylis stenocarpa), an Underutilized Grain Legume with Food Security Potentials;Food Security and Safety;2021

3. The prospects of African yam bean: past and future importance;Heliyon;2020-11

4. Amino acid profile of raw and locally processed seeds of Prosopis africana and Ricinus communis: potential antidotes to protein malnutrition;Functional Foods in Health and Disease;2012-04-22

5. AN ASSESSMENT OF PHYSICOCHEMICAL PROPERTIES OF WOROWO (SENECIO BIAFRAE); EMPHASIS ON COMMON DRYING METHODS;Journal of Food Processing and Preservation;2010-11-02

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