Use of Hull-less pumpkin (Cucurbita pepo L.) seed oil press-cake in gluten-free cookies: Nutritional and mineral profile

Agro Food Industry Hi-Tech

Volumn 28, Issue 2, 2017, Pages 63-66

  Radočaj, Olga ^a   Dimić, Etelka ^a   Diosady, Levente L ^b   Vujasinović, Vesna ^c  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b Deparment of Chemistry   (Canada)

^c Project   (Serbia)

Author keywords

By product; Cookies; Gluten free; Nutritional profile; Oil press cake

Indexed keywords

BYPRODUCTS; FATTY ACIDS; MONOUNSATURATED FATTY ACIDS; OILS AND FATS; POLYUNSATURATED FATTY ACIDS;

COOKIES; ESSENTIAL FATTY ACIDS; FUNCTIONAL INGREDIENT; GLUTEN-FREE; NUTRITIONAL CHARACTERISTICS; NUTRITIONAL PROFILES; NUTRITIONAL QUALITIES; PRESS CAKES;

PRESSES (MACHINE TOOLS);

EID: 85018896898     PISSN: 17226996     EISSN: 20354606     Source Type: Journal    
DOI: None     Document Type: Article

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