Evaluation the effects of pumpkin seed flour addition in wheat flour of a strong quality for bread making on bread quality

S Mironeasa, GG Codină - … Scientific GeoConference: SGEM, 2016 - search.proquest.com
The goal of this study was to investigate the addition of five different levels (control, 5%,
10%, 15% and 20%) of pumpkin seed flour (PSF) in wheat flour (WF) on bread quality. The …
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EVALUATION THE EFFECTS OF PUMPKIN SEED FLOUR ADDITION IN WHEAT FLOUR OF A STRONG QUALITY FOR BREAD MAKING ON BREAD QUALITY

S MIRONEASA, GG CODINA - 16th International Multidisciplinary …, 2016 - elibrary.ru
The goal of this study was to investigate the addition of five different levels (control, 5%,
10%, 15% and 20%) of pumpkin seed flour (PSF) in wheat flour (WF) on bread quality. The …