[HTML][HTML] Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread
AH Aljahani - Saudi Journal of Biological Sciences, 2022 - Elsevier
The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …
[HTML][HTML] Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread
AH Aljahani - Saudi Journal of Biological Sciences, 2022 - ncbi.nlm.nih.gov
The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …
Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread.
AH Aljahani - Saudi Journal of Biological Sciences, 2022 - europepmc.org
The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …
Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread
AH Aljahani - Saudi journal of biological sciences, 2022 - pubmed.ncbi.nlm.nih.gov
The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …
Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread
AH Aljahani - Saudi Journal of Biological Sciences, 2022 - ui.adsabs.harvard.edu
The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …