Effects of different cooking methods and time intervals on physico-chemical and antioxidant properties of Golden pumpkin (Cucurbita maxima)

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Effects of different cooking methods and time intervals on physico-chemical and antioxidant properties of Golden pumpkin (Cucurbita maxima)

Effect of different cooking methods with different cooking time on the chemical, physical and antioxidant composition of golden pumpkin (Cucurbitae maxima) was evaluated. Pumpkin flesh has been treated with different cooking methods, which were boiling, steaming and stir-frying at different cookin...

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Bibliographic Details
Main Authors:	Nurshahira Mohd Shamsuri, Fauziah Tufail Ahmad
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:	http://journalarticle.ukm.my/12800/ http://journalarticle.ukm.my/12800/1/48_01_31.pdf

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