Makinde, Folasade Maria <br/><br/>
Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria.  [electronic resource] 

 -  Acta scientiarum polonorum. Technologia alimentaria   
 - 309-19 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1898-9594 
<br/><br/><label>Standard No.: </label>10.17306/j.afs.2014.3.9  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids, Essential--analysis<br/>Animals<br/>Cooking<br/>Dietary Carbohydrates--analysis<br/>Dietary Fats--analysis<br/>Dietary Fiber--analysis<br/>Dietary Proteins--analysis<br/>Fatty Acids--analysis<br/>Fermentation<br/>Flour--analysis<br/>Food Handling--methods<br/>Minerals--analysis<br/>Nutritive Value<br/>Rats<br/>Rats, Wistar<br/>Seeds--chemistry<br/>Sesamum--chemistry