Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties
Sustainable food production through harnessing the potential of phenolic-rich vegetable by-products is crucial to ensuring food security. Thus, the current work signifies the impact of vegetable peel powder (VPP) substitution (3%, 5%, and 10%) on the physico-functional, pasting, gel texture, dough r...
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/6649325 |
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