Study of the physicochemical composition of pumpkin seeds flour as a food ingredient
The flour from the presscake in the production of Cucurbita pepo var. styriaca seed virgin oil has features that make it interesting for use in baked goods and pasta production because of its characteristic green color, intense flavor and nutritional benefits. To determine the nutritional compositio...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Laboratorio Tecnológico del Uruguay
2013-01-01
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| Series: | Innotec |
| Subjects: | |
| Online Access: | http://ojs.latu.org.uy/index.php/INNOTEC/article/view/156 |