CHEMICAL COMPOSITION OF BUFFALO GOURD, A POTENTIAL FOOD SOURCE-Reference-Cited by-同舟云学术

CHEMICAL COMPOSITION OF BUFFALO GOURD, A POTENTIAL FOOD SOURCE

Published:1976-03 Issue:2 Volume:41 Page:465-466
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BERRY J. W.,WEBER C. W.,DREHER M. L.,BEMIS W. P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00647.x/fullpdf

Reference9 articles.

1. Oil composition ofCucurbita

2. W.P. Bemis, L.C. Curtis, C.W. Weber, J.W. Berry, and J.M. Nelson, 1975 . The Buffalo gourd (Cucurbita foetidissima) HBK. A potential crop for production of protein, oil, and starch on arid lands. Tech. Series Bull. 15, Office of Agriculture, Technical Assistance Bureau, Agency for International Development, Washington, D.C.

3. Cucurbit root starches. Isolation and some properties of starches from Cucurbita foetidissima and Cucurbita digitata

4. Cucurbit seeds: I. Characterizations and uses of oils and proteins. A review

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