Spreadable Pumpkin Seed Cream Production and Determination of Its Nuritional, Textural and Sensory Properties
This work aimed to develop a formulation of pumpkin seed paste and to evaluate its nutritional, sensory and textural properties. In the study, a delicious product was tried to be obtained with raw materials with high functional properties. Pumpkin Seed Cream was produced in four groups as roasted, r...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2022-05-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5156 |