Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
January 1, 1999International Journal of Food Sciences and Nutrition

Fatty acid composition of six varieties of dehulled African yam bean (Sphenostylis stenocarpa) flour

View Full Paper
Ask AI
Bookmark
Share

Authors

AAAdekemi AdeyeyeEkiti State UniversityKOK.O. OshodiFederal University of TechnologyEIE.I. IpinmorotiFederal University of Technology

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Adeyeye et al. (1999) studied this question.

synapsesocial.com/papers/6a6f1f18febe604dd70824cbhttps://doi.org/10.1080/096374899101094
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of Dietary Stearic Acid on Plasma Cholesterol and Lipoprotein Levels1988 · 918 citations
  2. 2Varietal differences and seasonal effects on fatty acid composition and stability of oil from 82 peanut genotypes1972 · 107 citations
  3. 3Amino acid composition of seed meals of yam bean (Sphenostylis stenocarpa) and lima bean (Phaseolus lunatus)1974 · 61 citations