Effect of Roasting on Functional Properties, Phytochemical Composition and Antioxidant Activity of Watermelon Seed Flour

Asian Journal of Biological and Life Sciences 2026

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Authors: Ifa Imran, Namitha Prastheena Joseph

DOI: 10.5530/ajbls.20250058

Cited by: 0

Fields of Study & Subjects

Advances in Cucurbitaceae Research Food Quality and Safety Studies Seed and Plant Biochemistry