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Published in 2020 at "Food Science and Nutrition"
DOI: 10.22158/fsns.v4n2p1
Abstract: The study was carried to process, produce, and evaluate nutritional contents of traditional couscous from sprouted wheat (Triticum aestivum), fortified with Soya bean (Glycine max) and Pumpkin (Cucurbita pepo) seeds. The composite couscous blends were…
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Keywords:
couscous blends;
sprouted wheat;
pumpkin seeds;
wheat ... See more keywords