Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Several studies have been found in the literature about the phytochemistry, nutritional profiles, and pharmacological potential of pumpkin and pumpkin-based food products but a very few data have been found about the impact of the addition of pumpkin powders on physical and rheological behaviors of...

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Bibliographic Details
Main Authors: Ashiq Hussain, Tusneem Kausar, Jawed Aslam, Muhammad Yousaf Quddoos, Atif Ali, Samina Kauser, Mehwish Zerlasht, Ayesha Rafique, Saima Noreen, Khansa Iftikhar, Muhammad Waheed Iqbal, Muhammad Shoaib, Mohammed Y. Refai, Faisal Aqlan, Sameh A. Korma
Format: Article
Language:English
Published: Hindawi-Wiley 2023-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2023/4362094