Utilization of pumpkin powder in bakery products
The objective of this study was to produce pumpkin powder and use it as an ingredient in bakery products. Pumpkin powder was produced from mature pumpkin (Cucurbita moschat Duch. ex. Poir.). It contained 6.01% moisture, 3.74% protein, 1.34 % fat, 7.24% ash, 2.9% fiber, 78.77% carbohydrate, 56.04% al...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2006-03-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.sjst.psu.ac.th/journal/28_suppl1_pdf/10_pumpkin.pdf |