M.O. Odo
Department of Food Science and Technology, Ebonyi State University, P.M.B 053, Abakaliki, Ebonyi State, Nigeria
LiveDNA: 234.33292
P.A. Okorie
Department of Food Science and Technology, Ebonyi State University, P.M.B 053, Abakaliki, Ebonyi State, Nigeria
C.N. Egbedike
Department of Food Science and Technology, Ebonyi State University, P.M.B 053, Abakaliki, Ebonyi State, Nigeria
I.C. Alaka
Department of Food Science and Technology, Ebonyi State University, P.M.B 053, Abakaliki, Ebonyi State, Nigeria
PDF Fulltext XML References Citation
How to cite this article
M.O. Odo, P.A. Okorie, C.N. Egbedike and I.C. Alaka, 2021. Physico-Chemical Properties and the Use of Watermelon (Citrullus lanatus) Seed as a Soup Thickener. Pakistan Journal of Nutrition, 20: 64-69.
DOI: 10.3923/pjn.2021.64.69
URL: https://scialert.net/abstract/?doi=pjn.2021.64.69
DOI: 10.3923/pjn.2021.64.69
URL: https://scialert.net/abstract/?doi=pjn.2021.64.69