Search
Now showing items 1-1 of 1
Evaluation of Sensory Acceptability of Bakery Products Prepared from Blended Wheat and Pumpkin Composite Flour
(Society of Science and Nature, 2017)
The pumpkin fruit of the species C. moschata Duchesne has great nutritional potential, but remains under-utilized in
Kenya. The fruits have diverse health enhancing properties. This vegetable-fruit has potential to be ...