Antioxidant Properties of Wafers with Added Pumpkin Seed Flour Subjected to In Vitro Digestion
M Karaś, U Szymanowska, M Borecka, A Jakubczyk… - Applied Sciences, 2024 - mdpi.com
In this study, our research aim was to assess the influence of pumpkin seed flour addition on
the antioxidant properties, consumer acceptability, functional properties, and texture of …
the antioxidant properties, consumer acceptability, functional properties, and texture of …
Enhancing flour quality and milling efficiency: experimental study on bullet plate type flour grinding machine
PE Saroja, P Muthugounder, S Shanmugam… - Matéria (Rio de …, 2024 - SciELO Brasil
This study aims to optimize the operational parameters of the Bullet plate type flour grinding
machine for processing PBW 824 wheat to enhance both machine performance and flour …
machine for processing PBW 824 wheat to enhance both machine performance and flour …
YELLOW PUMPKIN BREAD: PRODUCT ACCEPTANCE ANALYSIS BASED ON SENSORY TESTS AND PHYSICAL CHARACTERIZATION
SON Yudiastuti, A Halim, PD Rahayuningtyas - Sebatik, 2024 - jurnal.wicida.ac.id
This research seeks to determine the formulation of yellow pumpkin bread. This research
used a Completely Randomized Design (CRD) with six different compositions of yellow …
used a Completely Randomized Design (CRD) with six different compositions of yellow …