The incorporation of various flours from seeds into wheat bread can improve its nutritional
value. Pumpkin seeds flour can be a good alternative for nutritional enrichment of food …

The paper examines the effect of native and germinated pumpkin and watermelon seeds on
the quality of semi-finished and finished bread products. Native and germinated seeds, pre …

The aim of this study was to evaluate the content of selected minerals and total phenolic and
flavonoid content of wheat bread and bread enriched with varying amounts of carrot powder …

It is well supported that a significant intake of dietary fibre reduces the risk of several chronic
diseases. The development of staple foods enriched with fibre is an important contribution to …

Pumpkin pulp is a rich source of vitamins and minerals for human consumption. The
objective of this study was to determine the anti-nutritional factors and mineral composition …

Adding of chronic diseases has increased the interest of researchers in the production of
food products with biological balanced value. The purpose of this study is to increase the …

The objective of this study was to evaluate the effect of pumpkin seed flour addition at
different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for …

Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large
amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and …

This study aims to asses the psysico-chemical, sensory and quality characteristics of bread
obtained from wheat flour substituted with different levels (15%, 30%, 50%) of boiled …

Sažetak In this study, a new application of pumpkin pulp in bread production is shown. The
aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly …