Influence of processing methods on the chemical and functional properties of melon (colocynthis citrullus) seeds

Journal of Food Science and Technology

Volumn 41, Issue 2, 2004, Pages 181-185

  Akubor, Peter I ^a  

^a Federal Polytechnic Idah   (Nigeria)

Author keywords

Colocynthis citrullus; Fermentation; Functional properties; Germination; Melon seed; Proximate composition; Toasting

Indexed keywords

ABSORPTION; EMULSIFICATION; EMULSIONS; FERMENTATION; FLAVORS; FOOD PROCESSING; GELATION; GRINDING (MACHINING); MOISTURE; PROTEINS; SEED; STATISTICAL METHODS;

COLOCYNTHIS CITRULLUS; FUNCTIONAL PROPERTIES; GERMINATION; MELON SEEDS; PROXIMATE COMPOSITION; TOASTING;

FRUITS;

CITRULLUS; CITRULLUS LANATUS VAR. LANATUS; CUCUMIS; FRAXINUS;

EID: 4544323462     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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