Publisher
Springer International Publishing
Reference28 articles.
1. Achilonu, M. C., Nwafor, I. C., Umesiobi, D. O., & Sedibe, M. M. (2017). Biochemical proximates of pumpkin (Cucurbitaeae spp.) and their beneficial effects on the general well-being of poultry species. Journal of Animal Physiology and Nutrition. https://doi.org/10.1111/jpn.12654.
2. Alfawaz, M. A. (2004). Chemical composition and oil characteristics of pumpkin (Cucurbita maxima) seed kernels. Food Science and Agriculture, 2(1), 5–18.
3. Amani, H. A., & Amal, N. A. (2017). Effect of mixing wheat flour with pumpkin and dates on the nutritional and sensory characteristics of cake. Pakistan Journal of Nutrition, 16(4), 273–278.
4. Ana, C. B. S., Kamylla, R. B. M., Pâmella, G. A. S., Lismaíra, G. C. G., & Clarissa, D. (2016). Pumpkin Peel Flour (Cucurbita máxima L.) – Characterization and Technological Applicability. Journal of Food and Nutrition Research, 4(5), 327–333.
5. Atabani, A. E., Silitonga, A. S., & Ong, H. C. (2013). Non-edible vegetable oils: A critical evaluation of oil extraction, fatty acid compositions, biodiesel production, characteristics, engine performance and emissions production. Renewable and Sustainable Energy Reviews, 18, 211–245.
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献