Proximate composition and functional properties of raw and processed full‐fat fluted pumpkin (Telfairia occidentalis) seed flour
- 1 January 1992
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 59 (3) , 321-325
- https://doi.org/10.1002/jsfa.2740590308
Abstract
No abstract availableKeywords
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