Biochemical Characterization of Coriander Cakes Obtained by Extrusion

This study was designed to examine the effect of operating conditions such as nozzle diameter on fatty acid, sterol, and tocol composition of coriander cakes. Eight fatty acids were identified, with petroselinic acid accounting for 75–77% of the total fatty acids, followed by linoleic, oleic, and pa...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Journal of Chemistry
المؤلفون الرئيسيون:	Jazia Sriti, Manel Neffati, Kamel Msaada, Thierry Talou, Brahim Marzouk
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Wiley 2013-01-01
الوصول للمادة أونلاين:	http://dx.doi.org/10.1155/2013/871631

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