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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

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