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Physicochemical Properties and Sensory Evaluation of Nutrient‐Rich Cookies: Substitution of Wheat Flour With Composite Flour of Pumpkin Seed, Chickpea, and Oats.

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Title: Physicochemical Properties and Sensory Evaluation of Nutrient‐Rich Cookies: Substitution of Wheat Flour With Composite Flour of Pumpkin Seed, Chickpea, and Oats.
Authors: Akter, Munmun1 (AUTHOR) munmun.nfe@diu.edu.bd, Borna, Anjim Aktar1 (AUTHOR), Hebishy, Essam1 (AUTHOR) ehebishy@wiley.com
Source: Journal of Food Processing & Preservation. 4/15/2026, Vol. 2026, p1-16. 16p.
Database: Business Source Ultimate
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An: 193014239
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PubType: Academic Journal
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 4/15/2026, Vol. 2026, p1-16. 16p.
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1155/jfpp/6410657
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      – Code: eng
        Text: English
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        PageCount: 16
        StartPage: 1
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      – TitleFull: Physicochemical Properties and Sensory Evaluation of Nutrient‐Rich Cookies: Substitution of Wheat Flour With Composite Flour of Pumpkin Seed, Chickpea, and Oats.
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            NameFull: Akter, Munmun
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            NameFull: Borna, Anjim Aktar
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            NameFull: Hebishy, Essam
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              Text: 4/15/2026
              Type: published
              Y: 2026
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              Value: 2026
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            – TitleFull: Journal of Food Processing & Preservation
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