Suzanne M. Wagdy
Department of Fats and Oils, National Research Centre, 33 Bohouth St. Dokki, Giza, Egypt
F.S. Taha
Department of Fats and Oils, National Research Centre, 33 Bohouth St. Dokki, Giza, Egypt
Salma S. Omar
Department of Fats and Oils, National Research Centre, 33 Bohouth St. Dokki, Giza, Egypt
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How to cite this article
Suzanne M. Wagdy, F.S. Taha and Salma S. Omar, 2016. Influence of Reduced Phenolics and Simmondsins Contents on Protein Quality of Defatted Jojoba Meal. American Journal of Food Technology, 11: 213-220.
DOI: 10.3923/ajft.2016.213.220
URL: https://scialert.net/abstract/?doi=ajft.2016.213.220
DOI: 10.3923/ajft.2016.213.220
URL: https://scialert.net/abstract/?doi=ajft.2016.213.220