OXIDATIVE STABILITY OF SESAME PASTE (TEHINA)
- 1 June 1996
- journal article
- Published by Wiley in Journal of Food Lipids
- Vol. 3 (2) , 129-137
- https://doi.org/10.1111/j.1745-4522.1996.tb00060.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Study of the hydration process in tehinaFood Chemistry, 1991
- Chemical composition and nutritional quality of tehineh (sesame butter)Food Chemistry, 1985
- Sesame protein: A review and prospectusJournal of Oil & Fat Industries, 1979
- Effect of dehulling and heat processing on nutritional value of sesame proteinsJournal of Oil & Fat Industries, 1974