A carregar...
Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product
In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was al...
Na minha lista:
| Publicado no: | Food Technol Biotechnol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Zagreb Faculty of Food Technology and Biotechnology
2014
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5079154/ https://ncbi.nlm.nih.gov/pubmed/27904316 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.52.04.14.3587 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|