Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and Noodles.

J Food Sci · 2025 · PMC12576383 · PMID 41169123

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showed a trendno p-value reported

The sensory attributes of the noodles showed a trend similar to that observed in the muffins.

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