Physicochemical, nutritional, phytoconstituents, and antioxidant properties of three different processing techniques of pumpkin (Cucurbita pepo) pulp flour

doi:10.4038/cjs.v51i1.7978

Physicochemical, nutritional, phytoconstituents, and antioxidant properties of three different processing techniques of pumpkin (Cucurbita pepo) pulp flour

Ceylon Journal of Science · 2022

https://doi.org/10.4038/cjs.v51i1.7978

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This index records bibliographic metadata and links to the publisher's own page. It does not host or link directly to full text. Citations recorded: 9.