Evaluation of the functional properties of squash flour (Cucurbita maxima Duchesne)
Squash flour was produced from Cucurbita maxima Duchesne using the dry-blanch-dry method standardized by Molano, Garcia and Cilindro (1989). The preparation of the squash flour was done in three batches to establish the reproducibility of the procedure. However, a lower flour recovery level was obta...
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| Format: | Thesis |
| Language: | English |
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1996.
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