Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the nutritional, organoleptic properties and bioactivity of the composite pan and pita bread were evaluated. An improved wa...

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Detalles Bibliográficos
Autor principal: Aljahani, Amani H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9280201/
https://www.ncbi.nlm.nih.gov/pubmed/35844428
http://dx.doi.org/10.1016/j.sjbs.2022.02.040

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9280201/
https://www.ncbi.nlm.nih.gov/pubmed/35844428
http://dx.doi.org/10.1016/j.sjbs.2022.02.040

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