Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour-Reference-Cited by-同舟云学术

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Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour

Published:2024 Issue: Volume: Page:495-517
ISSN:
Container-title:Advances in Biopolymers for Food Science and Technology
language:en
Short-container-title:

Author:

De Suprakash,Bharti Deepti,Pradhan Bikash K.,Behera Haladhar,Kim Nahyun Mariah,Wickramarachchi Suranga,Pal Kunal,Sarkar Preetam

Publisher

Elsevier

Reference57 articles.

1. Characteristics and composition of different seed oils and flours;El-Adawy;Food Chemistry,2001

2. The potential of pumpkin seeds as a functional food ingredient: a review;Dotto;Scientific African,2020

3. K. Davidson, Super Seeds–Why Should We Eat Them?.

4. Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed;Škrbić;Food Chemistry,2008

5. Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread;Marpalle;LWT,2014

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