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Showing 1 to 1 of 1 for “"Gourds as food."”.
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CHEMICAL AND PHYSICAL PROPERTIES OF CUCURBITA DIGITATA AND APODANTHERA UNDULATA STARCHES
The xerophytic gourds, Apodanthera undulata and Cucurbita digitata, hold promise as new sources of starch for industrial and domestic use as world population increases and food demands become greater. Thus, understanding of the chemical and physical properties of the starches from these arid land …