Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati
This study investigated the incorporation of whole pumpkin flour from Punjab Samrat and B-10-224-3 cultivars into gluten-free chapatis (Indian flatbread) formulated with maize, soybean, and pearl millet. Proximate analysis identified Punjab Samrat as superior in protein (7.38%), fat (17.75%), and di...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2025) vom: 11. Mai, Seite 10820132251339706 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2025
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Gluten-free chapati fortification functional properties pumpkin sensory evaluation |
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