Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking
Pumpkin powder is one of the main pumpkin products with longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods. This work focused on producing pumpkin powder from different pumpkin parts and evaluating the effects of powder substitution on the physi...
Saved in:
| Main Authors: | , , , |
|---|---|
| 格式: | Article |
| 语言: | English |
| 出版: |
Enviro Research Publishers
2020
|
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/88625/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/88625/ https://www.foodandnutritionjournal.org/volume8number1/effect-of-pre-treatment-in-producing-pumpkin-powder-using-air-fryer-and-its-application-in-bingka-baking/ |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|