Cristina Kindelan-Recarte

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Pumpkin (Cucurbita maxima) belongs to the Cucurbitaceae family. Its seeds contain large quantities of proteins (35%) and unsaturated fatty acids (50%, mainly linoleic acid and oleic acid), tocopherols, and phytosterols. The seeds are usually consumed toasted as an appetiser, in salads, or as an additive to bread. The flour obtained by grinding the seeds is(More)
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