Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients.
K.L. Nyam, Mike Lau, Chin Ping Tan
PubMed
Abstract
Pumpkin seeds and rinds can be used as dietary fibre sources in bakery.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
ingredient_property100% confidence
pumpkin seeds and rinds can be used as dietary fibre sources in bakery
“Pumpkin seeds and rinds can be used as dietary fibre sources in bakery.”
Concepts
Pumpkin seedFood scienceCucurbita pepoDPPHChemistryFlavourAromaProximate