Assessment of physicochemical and functional properties of cookies fortified with pumpkin powder
Food Science and Technology International
Published online on July 01, 2026
Abstract
Food Science and Technology International, Ahead of Print.
This study investigated the potential ofCucurbita moschataandCucurbita maximaas functional ingredients in cookie formulations. Pumpkin powders were incorporated as partial wheat flour substitutes to evaluate their effects on the physicochemical, ...
This study investigated the potential ofCucurbita moschataandCucurbita maximaas functional ingredients in cookie formulations. Pumpkin powders were incorporated as partial wheat flour substitutes to evaluate their effects on the physicochemical, ...