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article · GSC Biological and Pharmaceutical Sciences

Evaluation of physicochemical properties and microbiological safety of pumpkin (Cucurbita pepo) seed composite flours

20204 citationsOpen accessUniversity of Agriculture and Environmental Sciences, Umuagwo

Abstract

The physicochemical properties and microbiological safety of pumpkin (Cucurbita pepo) seed composite flours were evaluated using standard analytical and microbiological assessment methods. The increased substitution of PSF into WF1 had significant (p

Research topics

  • Food composition and properties
  • Proteins in Food Systems
  • Food Chemistry and Fat Analysis

Sustainable Development Goals

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DOI: 10.30574/gscbps.2020.12.3.0223

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