Figure 2. Flow diagram of the process for producing cucurbits Citrullus mucosopermus flour

From

Biochemical Charateristic, Amino and Fatty Acids Contents of Pistachio Citrullus mucosopermus Fursa Seeds from Abidjan (Côte d’Ivoire)

Mankambou Jacques Gnanwa, Lêniféré Chantal Soro, Constant Jocelyn Yapi, Hortense Sika Blei, Lucien Patrice Kouame

American Journal of Food Science and Technology. 2021, 9(4), 149-154 doi:10.12691/ajfst-9-4-6