Innovative Utilization of Watermelon By-Product Powders to Enhance Fresh Pasta Quality: Improving Nutritional Value and Functional Properties.

Food Sci Nutr · 2025 · PMC12227663 · PMID 40621187

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an increasing trendno p-value reported

In contrast, pasta samples enriched with WRP displayed an increasing trend in affordability up to 11.25% inclusion, which received the highest score (4.4) overall.

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a decreasing trendno p-value reported

The cohesiveness of FP showed a decreasing trend with the addition of WBP.

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