The nutrition evaluation of pumpkin and its effect to rheology of paste

Advanced Materials Research

Volumn 183-185, Issue , 2011, Pages 933-936

  Zhang, Na ^a   Guo, Qingqi ^b  

^a HARBIN UNIVERSITY OF COMMERCE   (China)

^b NORTHEAST FORESTRY UNIVERSITY   (China)

Author keywords

Extensographical properties; Farinographical properties; Nutrition composition; Pumpkin power

Indexed keywords

BREAD DOUGH; CARDIO-VASCULAR DISEASE; DIABETES PATIENTS; EXTENSOGRAPHICAL PROPERTIES; FARINOGRAPHICAL PROPERTIES; PUMPKIN POWER; TENSILE CURVE; TENSILE RESISTANCE;

BIOTECHNOLOGY; FOOD PRODUCTS; TENSILE STRENGTH; WATER ABSORPTION;

NUTRITION;

EID: 79751512317     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.183-185.933     Document Type: Conference Paper

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