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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: 9838 Downloads: 7331Like: 2

‘Ogbono’ egusi frozen storage functional properties sensory properties

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