The effects of dry and moist heat on the solubility of the nitrogenous constituents and emulsifying activity of melon seed ( Colocynthis citrullus Linn ) flour were examined. A factorial experiment was then used to study the effects of temperature, moisture content, time of heating and pH on total soluble solids and the effects of temperature, moisture content and time of heating on color development by the flour. In each case a response function was fitted to the data; these were then used to examine the action of these variables on the two responses.
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King et al. (1984) studied this question.
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