Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies

The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the qu...

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Detalles Bibliográficos
Autores principales: Ghendov-Mosanu, Aliona, Netreba, Natalia, Balan, Greta, Cojocari, Daniela, Boestean, Olga, Bulgaru, Viorica, Gurev, Angela, Popescu, Liliana, Deseatnicova, Olga, Resitca, Vladislav, Socaciu, Carmen, Pintea, Adela, Sanikidze, Tamar, Sturza, Rodica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650130/
https://www.ncbi.nlm.nih.gov/pubmed/37959025
http://dx.doi.org/10.3390/foods12213907

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650130/
https://www.ncbi.nlm.nih.gov/pubmed/37959025
http://dx.doi.org/10.3390/foods12213907

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