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Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage LWT - Food Science and Technology Vol. 57, Issue 1, 299, 2014 |
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Gloria I. Davidson, Obioma B. Mbah 2016. Effect of Cooking Methods on the Nutrient, Phytochemical and Anti-Nutrient Composition of Raw Bread Fruit (Artocarpus communis) Pulp Pak. J. Nutr., 15: 99-103. CrossRef |
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Sensory Evaluation, Shelflife and Nutritional Composition of Breadnut (Artocarpus camansi) Cookies Tropical Technology Journal Vol. 19, Issue 1, , 2015 |
How to cite this article
S.U. Okorie , 2010. Chemical Composition of Artocarpus communis (Breadfruit) Seed flour as Affected by Processing (Boiling and Roasting). Pakistan Journal of Nutrition, 9: 419-421.
DOI: 10.3923/pjn.2010.419.421
URL: https://scialert.net/abstract/?doi=pjn.2010.419.421
DOI: 10.3923/pjn.2010.419.421
URL: https://scialert.net/abstract/?doi=pjn.2010.419.421