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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 19 (2015): Issue 2 (December 2015)
Open Access
Quality Parameters Of Wheat Bread Enriched With Pumpkin (
Cucurbita Moschata
) By-Products
Solvita Kampuse
Solvita Kampuse
,
Liene Ozola
Liene Ozola
,
Evita Straumite
Evita Straumite
and
Ruta Galoburda
Ruta Galoburda
| Dec 22, 2015
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 19 (2015): Issue 2 (December 2015)
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Published Online:
Dec 22, 2015
Page range:
3 - 14
DOI:
https://doi.org/10.1515/aucft-2015-0010
Keywords
pumpkin by-products
,
pomace
,
total carotenoids
,
porosity
,
texture
© 2015 Solvita Kampuse et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.