Muffin with pumpkin flour: technological, sensory and nutritional quality
Article in Brazilian Journal of Food Technology (January 2021)
The most recent citing publications are shown below. View all 6 publications that cite this research output on Dimensions.
Farinha de maracujá na elaboração de bolo de milho
Article in Revista Verde de Agroecologia e Desenvolvimento Sustentável (July 2018)
Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob
Article in Food Science and Technology (March 2018)