Physicochemical, nutritional, phytoconstituents, and antioxidant properties of three different processing techniques of pumpkin (<i>Cucurbita pepo</i>) pulp flour
This study investigated the effect of boiling and fermentation on the physicochemical, functional, phytoconstituents, and antioxidant properties of pumpkin (<em>Cucurbita pepo</em>) pulp flour. The fresh pumpkin pulp obtained was divided into three equal portions for making pumpkin flour...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Science, University of Peradeniya, Sri Lanka
2022-03-01
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| Series: | Ceylon Journal of Science |
| Subjects: | |
| Online Access: | https://cjs.sljol.info/articles/7978 |