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Publications by Helen I. Egbuna
Proximate and Sensory Evaluation of Fermented Seasonings From Soybean and Fluted Pumpkin Seeds
Asian Food Science Journal
Related publications
Dietary Incorporation of Boiled Fluted Pumpkin (Telfairia Occidentalis Hook F.) Seeds 1: Growth and Toxicity in Rats
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Nutritional and Sensory Properties of Co-Fermented Maize, Millet and Sorghum/Soybean Pap-(Ogi)
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Quality of Soybean Seeds Grown in Japan. Part XIV. Effect of Seeding Time and Cultivar on Seed Weight and Proximate and Fatty Acid Compositions of Soybean Seeds.
NIPPON SHOKUHIN KOGYO GAKKAISHI
The Effect of Different Processing Methods on the Proximate, Β- Carotene and Ascorbate Composition of Fluted Pumpkin (Telfairia Occidentalis) Leaves and Its Product, the Leaf Curd
International Journal of Nutrition and Food Sciences
Post Harvest Storage and Processing Changes in Carotenoids and Micronutrients in Fluted Pumpkin (Telferia Occidentalis Hook F.)
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Implications of Polyembryony on the Growth and Yield of Fluted Pumpkin (Telfairia Occidentalis Hook. F.)
Agro-Science
Studies on Sensory and Keeping Qualities of Pumpkin Based Kheer
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Determination of the Chemical Composition, the Physicochemical Properties of the Oil Extract and the Amino Acid Profiles of the Seeds of Telfairia Occidentalis (Fluted Pumpkin)
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Sensory Attributes of the Sqash Made From Pumpkin and Red Bell Pepper (Orangie Veggies)
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