Figure 1. Visual aspects of the breads: (a) standard; (b) with 2.5% of pumpkin peel flour substituting wheat flour; (c) with 5% of pumpkin peel flour substituting wheat flour. Authors’ own source

From

Pumpkin Peel Flour (Cucurbita máxima L.) – Characterization and Technological Applicability

Ana Carolina Burger Staichok, Kamylla Rayssa Barros Mendonça, Pâmella Guerra Alves dos Santos, Lismaíra Gonçalves Caixeta Garcia, Clarissa Damiani

Journal of Food and Nutrition Research. 2016, 4(5), 327-333 doi:10.12691/jfnr-4-5-9