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Chemical and biological evaluation of pumpkin fruits and kernel seeds / Hend Mohamed Saleh ; Supervised Mona Mohamed Abdelmagied , Shahinaz Ahmed Helmy , Saeb Abdelmonem Hafez

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Hend Mohamed Saleh , 2010Description: 126P. ; 25cmOther title:
  • التقييم الكيماوى والحيوى لثمار وبذور القرع العسلى [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: Pumpkin pulp flour (PPF) and pumpkin whole kernel flour (PWKF) and pumpkin defatted kernel flour (PDKF) were evaluated chemically and biologically . The chemical comosition of PPF , PWKF , and PDKF was determined results indicated that the crude protein accounted for 13.3 , 37.17 and 52.0g/100g (dry wt. basis) for PPF , PWKF and PDKF , respectively
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Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2010.He.C (Browse shelf(Opens below)) Not for loan 01010110054038000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2010.He.C (Browse shelf(Opens below)) 54038.CD Not for loan 01020110054038000

Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

Pumpkin pulp flour (PPF) and pumpkin whole kernel flour (PWKF) and pumpkin defatted kernel flour (PDKF) were evaluated chemically and biologically . The chemical comosition of PPF , PWKF , and PDKF was determined results indicated that the crude protein accounted for 13.3 , 37.17 and 52.0g/100g (dry wt. basis) for PPF , PWKF and PDKF , respectively

Issued also as CD

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