Physicochemical, nutritional, phytoconstituents, and antioxidant properties of three different processing techniques of pumpkin (Cucurbita pepo) pulp flour
By: R.O. Adelerin, B.O. Ifesan and O.O. Awolu
DOI: https://doi.org/10.4038/cjs.v51i1.7978 | Journal eISSN: 2513-230X
Language: English
Page range: 43 - 50
Published on: Mar 14, 2022
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
© 2022 R.O. Adelerin, B.O. Ifesan, O.O. Awolu, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.