The Effect of the Addition of Pumpkin Flour on the Rheological, Nutritional, Quality, and Sensory Properties of Bread
Bread in our country and beyond is still the most consumed food product, but the increase in consumer awareness of healthy foods has stimulated interest in the addition of various ingredients to improve their nutritional value and sensory properties. This study aimed to identify the ideal percentage...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Polish Society of Ecological Engineering (PTIE)
2023-09-01
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| Series: | Ecological Engineering & Environmental Technology |
| Subjects: | |
| Online Access: | http://www.ecoeet.com/The-Effect-of-the-Addition-of-Pumpkin-Flour-on-the-Rheological-Nutritional-Quality,169879,0,2.html |