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,
B. O. T. 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