Engy Mohamed Akl
Department of Fats and Oils, Food Industries and Nutrition, National Research Centre, El-Tahrir St., Dokki, Cairo, 12622, Egypt
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Suzanne Mohamed Wagdy
Department of Fats and Oils, Food Industries and Nutrition, National Research Centre, El-Tahrir St., Dokki, Cairo, 12622, Egypt
Fakhriya Said Taha
Department of Fats and Oils, Food Industries and Nutrition, National Research Centre, El-Tahrir St., Dokki, Cairo, 12622, Egypt
Fakhriya Said Taha
Department of Fats and Oils, Food Industries and Nutrition, National Research Centre, El-Tahrir St., Dokki, Cairo, 12622, Egypt
Salma Said Omar
Department of Fats and Oils, Food Industries and Nutrition, National Research Centre, El-Tahrir St., Dokki, Cairo, 12622, Egypt
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How to cite this article
Engy Mohamed Akl, Suzanne Mohamed Wagdy, Fakhriya Said Taha, Fakhriya Said Taha and Salma Said Omar, 2019. Effect of Different Solvent Treatments on Peanut Meal Protein Fractions as 1 Bioactive Compounds. Asian Journal of Scientific Research, 12: 211-219.
DOI: 10.3923/ajsr.2019.211.219
URL: https://scialert.net/abstract/?doi=ajsr.2019.211.219
DOI: 10.3923/ajsr.2019.211.219
URL: https://scialert.net/abstract/?doi=ajsr.2019.211.219