Effect of Cooking on the Fatty Acid and Amino Acid Composition of Raw and Cooked Corn Sold Around the University of Port Harcourt

Student: Davina Iyoju Ineye-jack (Project, 2025)
Department of Biochemistry
University of Port-Harcourt, Rivers State

Abstract

This study investigated the effect of cooking on the fatty acid and amino acids composition in corn.

Keywords
Cooking corn fatty acid amino acid composition analysis methodology
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