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Antioxidant Properties of Wafers with Added Pumpkin Seed Flour Subjected to In Vitro Digestion

open access: yesApplied Sciences
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 wafers.
Monika Karaś   +4 more
doaj   +1 more source

Spartan Daily, November 4, 2003 [PDF]

open access: yes, 2001
Volume 121, Issue 47https://scholarworks.sjsu.edu/spartandaily/9913/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core   +3 more sources

Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour. [PDF]

open access: yesPlants (Basel), 2022
Litvynchuk S   +6 more
europepmc   +1 more source

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