Enhancing nutritional value and quality of cookies through pumpkin peel and seed powder fortification.
<h4>Background</h4>Recently, the pumpkin by-products such as peels and seeds become more and more interesting for confectionary sector, because of the nutritional and bioactive composition. The study was conducted to develop cookies and noodles using different pumpkin by-products (such a...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2025-01-01
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| Series: | PLoS ONE |
| Online Access: | https://doi.org/10.1371/journal.pone.0307506 |
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