NDLI: Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds

Content Provider	Scilit
Author	Mariod, Abdalbasit Adam Ahmed, Sara Yousif Abdelwahab, Siddig Ibrahim Cheng, Sit Foon Eltom, Ahmed Mohamedain Yagoub, Samia Osman Gouk, Shiou Wah
Copyright Year	2012
Description	Journal: International Journal of Food Science & Technology
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2012.03028.x
Ending Page	1743
Page Count	7
Starting Page	1737
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.2012.03028.x
Journal	International Journal of Food Science & Technology
Issue Number	8
Volume Number	47
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2012-08-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Food Science and Technology Amino Acid Fatty Acid
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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