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Effect of Frozen Storage on the Chemical Stability, Functional and Sensory Properties of ‘Ogbono’ (Irvingiagarbonensis var. excelsa) and ‘Egusi’ (Citrullus vulgaris schrad) Seed Flours
by Ohwesiri Monday Akusuand and David Barine Kiin-Kabari
American Journal of Food Science and Technology. 2016, 4(1), 20-24. DOI: 10.12691/ajfst-4-1-4
Pub. Date: January 18, 2016Views: 14626Downloads: 11208
‘Ogbono’ egusi frozen storage functional properties sensory properties
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