Effect of Hull-Less Pumpkin Seed Powder on Dough Farinograph Behavior, Bread Quality, and Antioxidant Properties: A Multivariate Analysis Approach
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This study evaluated nutritional and physicochemical properties of dough and bread substituted with hull-less pumpkin seed powder (HPSP) at 0%-10% levels using a newly released variety PAU Magaz kadoo-1. HPSP exhibited low moisture content (5.79%) along with s... ...
