Physicochemical and functional properties of peeled and unpeeled pumpkin flour

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Aziah, A A Noor ^a   Komathi, C A ^a  

^a SCHOOL OF PHYSICS   (Malaysia)

Author keywords

Color; Oil holding capacity; Pumpkin flour; Water activity; Water holding capacity

Indexed keywords

CORN OIL; WATER;

ARTICLE; CARBOHYDRATE DIET; CHEMISTRY; COMPARATIVE STUDY; DESICCATION; DIETARY FIBER; FAT INTAKE; FLOUR; FRUIT; FUNCTIONAL FOOD; MECHANICS; METHODOLOGY; PIGMENTATION; PLANT SEED; PROTEIN INTAKE; SQUASH; WHEAT;

CORN OIL; CUCURBITA; DESICCATION; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FLOUR; FRUIT; FUNCTIONAL FOOD; MECHANICAL PROCESSES; PIGMENTATION; SEEDS; TRITICUM; WATER;

TRITICUM AESTIVUM;

EID: 69749109821     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01298.x     Document Type: Article

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