Development of Functional Bread Enriched with Pumpkin Cucurbita pepo:Impact on Quality and Consumer Acceptability

Current Nutrition and Food Science · Published 2026-06-22 · DOI 10.2174/0115734013438083260618212622

Authors (8)

Fatiha Arioui, Safia Ali Haimoud, Amina Delmi Bouras, Bakhtia Maamri, Safa Derraz, Aya Fouka, Aicha Merzoug, Abderrahim Cheriguene

Abstract

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Publication details

Year

2026

Citation

Arioui, F., Haimoud, S., Bouras, A., et al. (2026). Development of Functional Bread Enriched with Pumpkin Cucurbita pepo:Impact on Quality and Consumer Acceptability. Current Nutrition and Food Science. https://doi.org/10.2174/0115734013438083260618212622

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