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Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)

Physicochemical, Antioxidant and Beta-Carotene Evaluation of Flours Obtained from Squash Pulp (Bermellon, Pepo and Macre)

Wagner Antonio Gorozabel Muñoz1*, Mayra Jossenka Loor Solórzano1, Josselyn Gema Palacio Intriago1, Virginia Vanessa Andrade Andrade1 and Carlos Alfredo Cedeño-Palacios1,2 
 

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Sarhad Journal of Agriculture

March

Sarhad Journal of Agriculture, Vol.40, Iss. 1, Pages 01-262

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