Valorization of cabotiá pumpkin (Cucurbita maxima) by-products in the development of instant puree mixes: Nutritional, functional, and sensory evaluation
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DOI: 10.5327/fst.548
Abstract: The aim of this study was to valorize the waste from cabotiá pumpkin (peel and seeds) and use them to develop an instant puree mix, as well as to evaluate its nutritional, functional, and sensory… read more here.
Keywords: functional sensory; nutritional functional; caboti pumpkin; caboti ... See more keywords