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Investigation of the effects of different processing methods on the selected nutritional properties of pumpkin and determining the appropriate process for pumpkin yogurt
The processing methods, especially cooking, can cause quality losses, particularly in the nutritional value of the fresh product. This study investigated the effects of preprocessing methods on the nutritional properties of pumpkin and the physicochemical and sensory properties of pumpkin yogurt. Tw...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10630843/ https://www.ncbi.nlm.nih.gov/pubmed/37970424 http://dx.doi.org/10.1002/fsn3.3580 |