摘要 : Purpose This paper aims to study the use of pumpkin pulp and its by-products in food formulation. Pumpkins are important and useful in the food industry. However, only the pulp is used, and the shell and seeds are wasted, which re... 展开
作者 | Villamil~ Ruby-Alejandra Escobar~ Natalia Romero~ Laura Natalia Huesa~ Ribka Plazas~ Anny Valentina Gutierrez~ Carina Robelto~ Gloria Elizabeth |
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作者单位 | |
期刊名称 | 《Nutrition & Food Science》 |
总页数 | 15 |
语种/中图分类号 | en / R151 |
关键词 | Pumpkin Pumpkin waste Seed flour Shell flour By-products Waste FUNCTIONAL-PROPERTIES SENSORY EVALUATION FLOUR NUTRIENTS QUALITY POWDER BREAD CAKE |
馆藏号 | N2008EPST0011300 |