Author:
Ashura Katunzi-Kilewela,Lilian D. Kaale,Oscar Kibazohi,Roman Mmanda Fortunatus,Leonard M. P. Rweyemamu
Reference47 articles.
1. Animal I (2007). Vegetable fats and oils-Determination of peroxide value. ISO 3960:2007.
2. Antoine F, Wei C, Littell R, Quinn B, Hogle A, Marshall M (2001). Free amino acids in dark?and white?muscle fish as determined by o?phthaldialdehyde precolumn derivatization. Journal of Food Science 66(1):72-77.
3. Awuchi CG, Igwe VS, Echeta CK (2019). The functional properties of foods and flours. International Journal of Advanced Academic Research 5(11):139-160.
4. Ayerza R (2019). Antioxidants, protein, oil content and fatty acids profiles of chia seeds (Salvia hispanica L.) genotype Tzotzol growing in three tropical ecosystems of Bolivia, Ecuador and Paraguay. International Journal of Agriculture Environment and Food Sciences 3(3):191-196.
5. Ayerza R, Coates W (2004). Composition of chia (Salvia hispanica) grown in six tropical and subtropical ecosystems of South America. Tropical Science 44(3):131-135.