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Journal of the Science of Food and Agriculture

Volumn 80, Issue 14, 2000, Pages 2005-2011

Nutritional and physicochemical evaluations of tahina (sesame butter) prepared from heat-treated sesame seeds

(2) El Adawy, Tarek A a Mansour, Esam H a

a Minufiya Government (Egypt)

Author keywords

B group vitamins; Essential amino acids; Flatulence sugars; Roasting treatments; Tahina

Indexed keywords

ABSORPTION; AMINO ACID; FOOD PROCESSING; FOOD PRODUCT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LYSINE; MINERAL; NICOTINIC ACID; NUTRITION; ORGANOLEPTIC PROPERTY; PETROLEUM; RAFFINOSE; ROASTING; SESAME SEED BUTTER; SULFUR; TRYPTOPHAN; VITAMIN B GROUP;

EID: 0033784853 PISSN: 00225142 EISSN: None Source Type: Journal
DOI: 10.1002/1097-0010(200011)80:14<2005::AID-JSFA740>3.0.CO;2-J Document Type: Article

Times cited : (48)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.