Chemical and Nutritional Evaluation of Pumpkin (Cucurbita pepo) Seed Proteins
Adanma C. Innocent-Ukachi · Asian Food Science Journal · 2019
Chemical and nutritional properties of pumpkin (Curcubita pepo) seed proteins were studied. The seed was processed into defatted flour (CPF) which was further processed into Curcubita protein concentrate (CPC) and Curcubita protein isolate (CPI) by alkaline water/isoelectric prec...
Open access
Research Article
10.9734/afsj/2019/v8i229989