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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...
| Autores principales: | , , , , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |