Development of functional cookies form wheat-pumpkin seed based composite flour
To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, t...
Guardat en:
| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2024-01-01
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| Col·lecció: | Heliyon |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2405844024004742 |
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