pumpkin bread
Selected indexed studies
- Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product. (Food Technol Biotechnol, 2014) [PMID:27904316]
- Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors. (Discov Food, 2023) [PMID:40478119]
- Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour. (Plants (Basel), 2022) [PMID:36297786]
_Worker-drafted node — pending editorial review._
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- Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product. (2014) pubmed
- Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors. (2023) pubmed
- Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour. (2022) pubmed
- Evaluation of pumpkin seed products for bread fortification. (2001) pubmed
- Bread Enrichment with Oilseeds. A Review. (2018) pubmed
- Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (Cucurbita maxima Plomo) and Soft Wheat Composite Bread. (2025) pubmed
- Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review. (2022) pubmed
- Effect of modifying pumpkin preparation on oral processing of breads. (2024) pubmed
- Bioaccessibility Study of Aflatoxin B(1) and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin. (2021) pubmed
- Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread. (2022) pubmed