Sara Y. Hamed
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, 13314 Shambat, Sudan
Nafisa M. El Hassan
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, 13314 Shambat, Sudan
Amro B. Hassan
National Center for Research, Environment and Natural Resource Research Institute, P.O. Box 6096, Khartoum, Sudan
Mohamed M. Eltayeb
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, 13314 Shambat, Sudan
Elfadil E. Babiker
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, 13314 Shambat, Sudan
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How to cite this article
Sara Y. Hamed, Nafisa M. El Hassan, Amro B. Hassan, Mohamed M. Eltayeb and Elfadil E. Babiker, 2008. Nutritional Evaluation and Physiochemical Properties of Processed Pumpkin (Telfairia occidentalis Hook) Seed Flour. Pakistan Journal of Nutrition, 7: 330-334.
DOI: 10.3923/pjn.2008.330.334
URL: https://scialert.net/abstract/?doi=pjn.2008.330.334
DOI: 10.3923/pjn.2008.330.334
URL: https://scialert.net/abstract/?doi=pjn.2008.330.334