Use of pumpkin seed flour in preparation of bakery products
Анастасія Шевченко, Vira Drobot, Oleg Galenko
Abstract
The aim of the study was to determine the effect of pumpkin seed flour on the technological indicators of bakery products.
Topics & Concepts
Food sciencePumpkin seedChemistryBiologyBiotechnologyAgronomyMathematicsAdvances in Cucurbitaceae ResearchFood Industry and Aquatic BiologySeed and Plant Biochemistry