Cite this DOI

Longman Publishers (2020). Utilization of Pumkin Powder as Valuable Food Ingredient In Wheat Based Cookies. *Journal of Science & Technology*, 01–06. https://doi.org/10.46243/jst.2020.v5.i6.pp01-06

@article{anon2020utilization,
  title     = {{Utilization of Pumkin Powder as Valuable Food Ingredient In Wheat Based Cookies}},
  journal   = {Journal of Science \& Technology},
  year      = {2020},
  month     = {sep},
  number    = {Volume 5},
  pages     = {01--06},
  publisher = {Longman Publishers},
  issn      = {2456-5660},
  doi       = {10.46243/jst.2020.v5.i6.pp01-06},
  url       = {https://doi.org/10.46243/jst.2020.v5.i6.pp01-06},
  language  = {en},
  abstract  = {The objectives of the study were to utilize the pumpkin powder in wheat based cookies. The pumpkins were properly dried to form powder. Standard methods were used to measure proximate parameters like Physical and Chemical. Fifteen (15) panelists conducted sensory tests of cookies from five formulations. The T3 sample of pumpkin cookies was founds the most preferred in colour, flavour, Taste, Appearance and overall sensory evaluation properties. Product T3 was predominantly Pale yellowish in colour. The Pumpkin cookies were more appealing and tasty than the plain cookies of control treatment}
}

TY  - JOUR
TI  - Utilization of Pumkin Powder as Valuable Food Ingredient In Wheat Based Cookies
JO  - Journal of Science & Technology
PY  - 2020
DA  - 2020/09/24/
IS  - Volume 5
SP  - 01
EP  - 06
PB  - Longman Publishers
SN  - 2456-5660
LA  - en
AB  - The objectives of the study were to utilize the pumpkin powder in wheat based cookies. The pumpkins were properly dried to form powder. Standard methods were used to measure proximate parameters like Physical and Chemical. Fifteen (15) panelists conducted sensory tests of cookies from five formulations. The T3 sample of pumpkin cookies was founds the most preferred in colour, flavour, Taste, Appearance and overall sensory evaluation properties. Product T3 was predominantly Pale yellowish in colour. The Pumpkin cookies were more appealing and tasty than the plain cookies of control treatment
DO  - 10.46243/jst.2020.v5.i6.pp01-06
UR  - https://doi.org/10.46243/jst.2020.v5.i6.pp01-06
ER  -

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    "type": "article-journal",
    "id": "10.46243/jst.2020.v5.i6.pp01-06",
    "DOI": "10.46243/jst.2020.v5.i6.pp01-06",
    "URL": "https://doi.org/10.46243/jst.2020.v5.i6.pp01-06",
    "title": "Utilization of Pumkin Powder as Valuable Food Ingredient In Wheat Based Cookies",
    "source": "Smart Scholars DOI Registry",
    "container-title": "Journal of Science & Technology",
    "issued": {
        "date-parts": [
            [
                2020,
                9,
                24
            ]
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    "issue": "Volume 5",
    "page": "01-06",
    "publisher": "Longman Publishers",
    "language": "en",
    "abstract": "The objectives of the study were to utilize the pumpkin powder in wheat based cookies. The pumpkins were properly dried to form powder. Standard methods were used to measure proximate parameters like Physical and Chemical. Fifteen (15) panelists conducted sensory tests of cookies from five formulations. The T3 sample of pumpkin cookies was founds the most preferred in colour, flavour, Taste, Appearance and overall sensory evaluation properties. Product T3 was predominantly Pale yellowish in colour. The Pumpkin cookies were more appealing and tasty than the plain cookies of control treatment",
    "ISSN": "2456-5660"
}

From the record as registered (version 2) — the record and its history. Programs: https://registry.smartscholars.in/api.php?action=cite&doi=10.46243%2Fjst.2020.v5.i6.pp01-06 gives all four in one JSON answer.