Compositional and functional characterization of cucumber and watermelon seed powders and their application in fortified dairy-based dessert
The growing emphasis on sustainable nutrition has encouraged the exploration of underutilized plant by-products for functional food development. This study evaluated the nutritional, phytochemical, and techno-functional attributes of cucumber (Cucumis sativus L.) and watermelon (Citrullus lanatus) s...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004298 |
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