Muffin with pumpkin flour: technological, sensory and nutritional quality
Abstract Pumpkin is a yellow or orange-colored vegetable with a mild flavor that stands out as a fiber and nutrient source. However, the products with pumpkins are still little explored in Brazil, due to high perishability in natura and to the lack of eating habits of regional baked goods. This stud...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Instituto de Tecnologia de Alimentos (ITAL)
2021-10-01
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| Colecção: | Brazilian Journal of Food Technology |
| Assuntos: | |
| Acesso em linha: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100468&tlng=en |
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