Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake
Eke-Ejiofor Joy, Victor-Uku Esther Chidinma & M. O. Akusu · Asian Food Science Journal · 2021
A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using sta...
Open access
Research Article
10.9734/afsj/2021/v20i730321