Nutritional and Sensory Quality of Cookies Supplemented with Defatted Pumpkin (Cucurbita pepo) Seed Flour
Author:
Publisher
Science Alert
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Link
https://www.scialert.net/fulltext/?doi=pjn.2010.672.677&org=11
Cited by 15 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Quality assessment of gluten-free cookies from rice and Bambara groundnut flour;CyTA - Journal of Food;2023-03-27
2. Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour;Plants;2022-10-19
3. Perspectives of pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation;Nutrition & Food Science;2022-06-20
4. Evolutions of rheology, microstructure and starch hydrolysis of pumpkin‐enriched bread during simulated gastrointestinal digestion;International Journal of Food Science & Technology;2021-08-05
5. Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects;Foods;2021-05-27
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