Possibility of the Production of Functional Low-Fat Food Spread of Hull-Less Pumpkin Seed Flour from Rheological and Textural Aspect
Author:
Affiliation:
1. Faculty of Technology; Carbohydrate Food Engineering; University of Novi Sad; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
2. Faculty of Medicine; Department of Pharmacy; University of Novi Sad; Novi Sad Serbia
Funder
Ministry of Science and Technological Development of the Republic of Serbia
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12078/fullpdf
Reference47 articles.
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2. New applications of fibres in foods: Addition to fishery products;Borderias;Trends Food Sci. Tech.,2005
3. Impact of different macronutrient definitions and energy conversion factors on energy supply estimations;Charrondiere;J. Food Compos. Anal.,2004
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