Physicochemical properties of pumpkin ( Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient

Autor:	Sadettin Turhan, Tansu Öztürk
Rok vydání:	2020
Předmět:	Ingredient Cucurbita pepo biology General Chemical Engineering Kernel (statistics) General Chemistry Food science biology.organism_classification Food Science Mathematics
Zdroj:	Journal of Food Processing and Preservation. 44
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.14695
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::389a44f97b5dd4f8d23b6b20dc059fdd https://doi.org/10.1111/jfpp.14695 Zobrazit plný text záznamu