Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour
Authors
Adeyanmola Oluwaseyi Akintade
Food Science and Technology Department, Ondo State University of Science and Technology, Okitipupa, Nigeria
Olugbenga Olufemi Awolu
Food Science and Technology Department, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria
Beatrice Olawumi Ifesan
Food Science and Technology Department, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Nigeria
Language: English
Page range: 179 - 186
Submitted on: Sep 1, 2019
Accepted on: Dec 9, 2019
Published on: Dec 30, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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© 2019 Adeyanmola Oluwaseyi Akintade, Olugbenga Olufemi Awolu, Beatrice Olawumi Ifesan, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.