Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies.

Foods · 2025 · PMC12071212 · PMID 40361600

Europe PMC DOI

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a clear trendno p-value reported

Color The impact of protein enrichment on the color of the cookies ( Table 3 , Figure 1 ) did not show a clear trend: depending on the type of protein, the samples became lighter (BR, YP), darker (PS, HS), less reddish (BR), more yellowish (BR, YP), or less yellowish (HS).

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