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Physicochemical and Functional Properties of Pumpkin Seed Flour of Cucurbita maxima and Cucurbita moschata Species Cover

Physicochemical and Functional Properties of Pumpkin Seed Flour of Cucurbita maxima and Cucurbita moschata Species

Tropical Agricultural Research
Volume 32 (2021): Issue 2
By: ,   and    
Open Access
|Apr 2021
Authors

Authors

H. M. I. A. Uduwerella

chalindab@gmail.com

University of Peradeniya, Peradeniya

P. C. Arampath

pcarampath@gmail.com

University of Peradeniya, Peradeniya

D. C. Mudannayake

chalindab@gmail.com

Uva Wellassa University, Badulla
DOI: https://doi.org/10.4038/tar.v32i2.8467 | Journal eISSN: 2706-0233
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Language: English
Page range: 201 - 211
Published on: Apr 1, 2021
Published by: Postgraduate Institute of Agriculture (PGIA)
In partnership with: Paradigm Publishing Services
Keywords:
Antioxidant activity,
Flavonoids,
Phenolic compounds,
Cucurbita moschata,
Cucurbita maxima

© 2021 H. M. I. A. Uduwerella, P. C. Arampath, D. C. Mudannayake, published by Postgraduate Institute of Agriculture (PGIA)
This work is licensed under the Creative Commons License.

Volume 32 (2021): Issue 2
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