Open AccessPhysicochemical, nutritional, phytoconstituents, and antioxidant properties of three different processing techniques of pumpkin (<i>Cucurbita pepo</i>) pulp flour
Author(s) -
Ruth Oluwatobi Adelerin,
Beatrice O. Ifesan,
Olugbenga Olufemi Awolu
Publication year - 2022
Publication title -
ceylon journal of science
Language(s) - English
Resource type - Journals
eISSN - 2513-230X
pISSN - 2513-2814
DOI - 10.4038/cjs.v51i1.7978
Subject(s) - ceylon , cucurbita pepo , sri lanka , biology , food science , botany , ancient history , south asia , history
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