טוען...
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...
שמור ב:
| הוצא לאור ב: | Food Technol Biotechnol |
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| Main Authors: | , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
University of Zagreb Faculty of Food Technology and Biotechnology
2014
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| נושאים: | |
| גישה מקוונת: | 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 |
| תגים: |
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