Abstract
Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)
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https://doi.org/10.17582/journal.sja/2023/39/s2.55.61
Journal: Sarhad Journal of Agriculture | Publication Date: Jan 1, 2024 |
Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)
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