Reduction of Cyanogenic Compounds in Flaxseed ( Linum usitatissimum L . ) Meal Using Thermal Treatment

Author: Imran Muhammad  

Publisher: Taylor & Francis Ltd

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.16, Iss.8, 2013-11, pp. : 1809-1818

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract