Valorisation of pumpkin seeds through wheat-sorghum-pumpkin seed composite flour muffins: optimization using D-optimal mixture design

Hlengiwe MdluliDepartment of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, Luyengo, EswatiniView further author information

Solomon W. KidaneDepartment of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, Luyengo, EswatiniCorrespondence[email protected]

https://orcid.org/0000-0002-1198-1815 View further author information

T. P. NkambuleDepartment of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, Luyengo, EswatiniView further author information

J. S. ShelembeDepartment of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, Luyengo, EswatiniView further author information

Valorisation of pumpkin seeds through wheat-sorghum-pumpkin seed composite flour muffins: optimization using D-optimal mixture design

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Valorisation of pumpkin seeds through wheat-sorghum-pumpkin seed composite flour muffins: optimization using D-optimal mixture design

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