[PDF][PDF] Pumpkin peel flour (Cucurbita máxima L.)–Characterization and technological applicability
ACB Staichok, KRB Mendonça… - Journal of Food and …, 2016 - Citeseer
The objectives of this paper were both the production and the characterization of flour from
pumpkin peel as well as the development of breads with partial addition of the flour obtained …
pumpkin peel as well as the development of breads with partial addition of the flour obtained …
[PDF][PDF] Pumpkin Peel Flour (Cucurbita máxima L.)–Characterization and Technological Applicability
ACB Staichok, KRB Mendonça… - Journal of Food and …, 2016 - academia.edu
The objectives of this paper were both the production and the characterization of flour from
pumpkin peel as well as the development of breads with partial addition of the flour obtained …
pumpkin peel as well as the development of breads with partial addition of the flour obtained …
[PDF][PDF] Pumpkin Peel Flour (Cucurbita máxima L.)–Characterization and Technological Applicability
ACB Staichok, KRB Mendonça… - Journal of Food and …, 2016 - researchgate.net
The objectives of this paper were both the production and the characterization of flour from
pumpkin peel as well as the development of breads with partial addition of the flour obtained …
pumpkin peel as well as the development of breads with partial addition of the flour obtained …