📄 Peer-Reviewed Academic Output
Year: 2021
👁️ 56 Clicks
Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours
Abstract & Summary
Authors: SO Lawal, AO Idowu, SA Malomo, AA Badejo, TN Fagbemi
Publication Details
| Principal Author | Prof. ATINUKE O. IDOWU (Professor) |
|---|---|
| Journal / Venue | Journal of Culinary Science & Technology 19 (1), 18-34, 2021 |
| Publication Year | 2021 |
| Article Clicks / Reads | 56 readers clicked (View Article) |
| DOI (Digital Object Identifier) | Not assigned / Not provided |
| Article / Publisher Link | https://scholar.google.com/citations?view_op=view_citation&hl=en&user=OqPFb7QAAAAJ&pagesize=100&citation_for_view=OqPFb7QAAAAJ:u-x6o8ySG0sC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
O. IDOWU, A. (2021). Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours. Journal of Culinary Science & Technology 19 (1), 18-34, 2021. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=OqPFb7QAAAAJ&pagesize=100&citation_for_view=OqPFb7QAAAAJ:u-x6o8ySG0sC