Evaluation of Vermicelli with High Nutritional Value
This research aimed to utilize whole pumpkin (without seeds) and germinated chickpeas to create dry vermicelli with enhanced nutritional value. The study evaluated the chemical composition, minerals, antioxidants, total phenols, and total flavonoids in whole pumpkin powder, whole germinated chickpea...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2024-06-01
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| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_358840_e0e473ab1497c9f2c4d61654dfd81221.pdf |
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