From seed to flour: sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)
L. M. J. SEABRA, J. A. Cunha, R. C. Nabas, P. M. Rolim, K. F. d. S. C. Damasceno, F. C. Sousa Junior
This study develops melon seed flour from food waste and evaluates its use in cake production, finding it nutritionally valuable and acceptable in 10-30% substitution levels.
bioRxiv · Jun 19, 2019Scientific Communication & Education