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Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products Cover

Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 19 (2015): Issue 2 (December 2015)
By:
Open Access
|Dec 2015

References

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DOI: https://doi.org/10.1515/aucft-2015-0010 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 3 - 14
Published on: Dec 22, 2015
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year
Keywords:
pumpkin by-products,
pomace,
total carotenoids,
porosity,
texture
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2015 Solvita Kampuse, Liene Ozola, Evita Straumite, Ruta Galoburda, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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