Evaluation of Physicochemical Properties and Sensory Attributes of Pumpkin Seed (<i>Cucurbita maxima</i>) Bouillon Cube-Reference-Cited by-同舟云学术

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Evaluation of Physicochemical Properties and Sensory Attributes of Pumpkin Seed (Cucurbita maxima) Bouillon Cube

Published:2022-09-21 Issue: Volume: Page:1-23
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Akintade Adeyanmola Oluwaseyi¹^ORCID,Ifesan Beatrice Olawunmi²^ORCID,Awolu Olugbenga Olufemi²^ORCID,Olaleye Tolulope Mary³

Affiliation:

1. Department of Food Science and Technology, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria

2. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

3. Department of Biochemistry, Federal University of Technology, Akure, Nigeria

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2123293

Reference60 articles.

1. Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

2. Soybean phenolic-rich extracts inhibit key-enzymes linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting enzyme) in vitro

3. Macro nutrient composition in selected seasonings used in Nigeria

Cited by 1 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

1. Organoleptic and microbiological characteristics of cubes of Irvingia gabonensis Almonds (Pk);African Journal of Food Science;2024-04-30

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