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...
Main Authors: | , , , , , , , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Hindawi-Wiley
2023-01-01
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Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2023/4362094 |