Work

Impact of the Enzyme-Hydrolyzed Pumpkin (Cucurbita moschata Duch.) Pulp on the Chemical and Textural Features of Cake Batter and Chiffon Cake

Year: 2025

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c00335

Authors: Chun-Min Ma, Xiao-Han Li, Xiao-Peng Wang, Chun-Li Song, Xin-Huai Zhao

Institutions: Qiqihar University, Harbin University of Commerce, Guangdong University of Petrochemical Technology, Henan Agricultural University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

Funder: Guangdong University of Petrochemical Technology

OpenAlex ID: W4411579078

FWCI: 1.124

Cites: 49

Cited by: 2

Related to: 10