Proximate composition and functional properties of raw and processed full-fat fluted pumpkin (Telfairia occidentalis) seed flour
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference23 articles.
1. Some biochemical and nutritional changes during the fermentation of fluted pumpkin (Telferia occidentalis)
2. AOAC 1984 Official Methods of Analysis (14th edn). Association of Official Analytical Chemists, Washington, DC.
3. Technical note: Microorganisms associated with fermented fluted pumpkin seeds (Telferia occidentalis)
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