Open AccessEFFECTS OF PUMPKIN (CUCURBITA MOSCHAT) / SOYBEAN (GLYCINE MAX)FLOUR BLENDS ON FUNCTIONAL, PHYSIC-CHEMICAL PROPERTIES AND SENSORY ATTRIBUTES OF BREADS PRODUCED FROM WHOLE WHEAT (TRITICUM AESTIVUM L)
Publication year - 2021
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2021.13.1.11
Subject(s) - glycine , food science , pumpkin seed , cucurbita , agronomy , chemistry , horticulture , biology , amino acid , biochemistry