Figure 2. Micrograph observed through (MEV) of bread with pumpkin peel flour with control (a), 2.5% of PPF (b) and 5% of PPF (c) (increase of 220x)

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