Sunflower Butter: Nutritional Evaluation and Consumer Acceptance
- 1 January 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1), 237-239
- https://doi.org/10.1111/j.1365-2621.1983.tb14832.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Phytic acid interactions in food systemsC R C Critical Reviews in Food Science and Nutrition, 1980
- TOTAL AND AVAILABLE LYSINE DETERMINATIONS USING HIGH‐PRESSURE LIQUID CHROMATOGRAPHYJournal of Food Science, 1979
- Food uses of sunflower proteinsJournal of Oil & Fat Industries, 1979
- Measuring protein qualityJournal of Oil & Fat Industries, 1979
- QUALITY AND COMPOSITIONAL CHARACTERISTICS OF STABILIZED, UNSTABILIZED, AND IMITATION PEANUT BUTTERJournal of Food Science, 1978
- A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITYJournal of Food Science, 1977
- Fiber Diameter, Sarcomere Length and Tenderness of Certain Miscles of Crossbred Beef SteersJournal of Animal Science, 1977
- Use of sunflower seed in food productsC R C Critical Reviews in Food Science and Nutrition, 1975
- The estimation of the available lysine in animal-protein foodsBiochemical Journal, 1960
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958