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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...
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| Publicat a: | Food Technol Biotechnol |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
University of Zagreb Faculty of Food Technology and Biotechnology
2014
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| Matèries: | |
| Accés en línia: | 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 |
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