Chemical composition of four varieties of Nigerian benniseed (Sesamum indicum)

• 31 December 1993
• journal article
• Published by Elsevier in Food Chemistry
• Vol. 47  (3) , 253-255
• https://doi.org/10.1016/0308-8146(93)90157-b

Abstract

Keywords

• FOUR VARIETIES
• PROTEIN
• IODINE
• SAPONIFICATION
• NIGERIAN
• AMINO
• INDICUM
• FATTY
• SESAMUM
• BENNISEED