Effect of watermelon seed flour quantity on the density and expansion ratio of extrudates
Watermelon (Citrullus vulgaris) seeds which are considered as waste have a high nutritional value due to the high content of proteins, minerals and unsaturated fatty acids and for that reason they are suitable for production of functional extruded products. Therefore the focus of this experiment is...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/21/bioconf_foset2025_03003.pdf |
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