The physicochemical, nutritional, and sensory properties of cookies made with pumpkin flour
Dietary habits play a crucial role in overall health, yet limited research has explored the impact of nutrient-dense cookies on consumer preferences. This study examined the use of pumpkin flour as a fat replacer to enhance the nutritional value of cookies while reducing their fat content. Pumpkin f...
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| Format: | Monograph |
| Language: | en |
| Published: |
Universiti Sains Malaysia
2025
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| Online Access: | http://eprints.usm.my/63433/1/GAN%20YONG%20SENG-E.pdf http://eprints.usm.my/63433/ |
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