Comprehensive study on the physicochemical and biological properties of cucurbit crop powders for use in flour confectionery products

The main objective of the present study was to comprehensively investigate the physicochemical and biological characteristics of powders obtained from three pumpkin varieties (Cucurbita spp.), namely Vitaminnaya, Zhemchuzhina, and Volzhskaya Seraia 92, cultivated under the agro-climatic conditions o...

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Detalhes bibliográficos

Principais autores:	Aigul Omaraliyeva, Aigerim Khastayeva, Almira Bekturganova, Zhanar Botbayeva, Ayagoz Rakhimzhanova, Gulzhan Turekhanova, Ainur Zheldybayeva, Mereke Аgedilova
Formato:	Artigo
Idioma:	Inglês
Publicado em:	University of Guilan 2025-12-01
coleção:	Caspian Journal of Environmental Sciences
Assuntos:	pumpkin powder cucurbita spp confectionery products bioactive compounds food fortification
Acesso em linha:	https://cjes.guilan.ac.ir/article_9359_a92cf959c35f994f3b7b97aacab2ee07.pdf
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