Effect of Cooking Time of Pumpkin (Cucurbita maxima) and the addition of Glucose Oxidase on the Increase of Resistant Starch in Loaf Bread

Article

Abstract: Bread was made with wheat flour substitution for pumpkin flour (13%), following a central rotational

Palabras claves:

Cooking time, Cucurbita maxima, Glucose oxidase, Pumpkin, resistant starch

Autores:

Bárbara L. Tasiguano, Camila Villarreal, Gabriela Vernaza, Schmiele M.

Fuentes:

scopus