Research
Cellular
The addition of 5% watermelon seed flour (WSF) to low-carbohydrate, high-protein bread enhances its volume compared to the control sample.
Incorporating 5% WSF can improve the volume of low-carb, high-protein bread.
StrongSupportsmedium confidence
Based on the research conducted, the loaves of bread with the addition of WSF had a higher volume compared to the control sample.
Why this rating
The study design indicates a direct investigation of the effects of WSF on bread properties.
Source
Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread
Monika Wójcik et al. · Processes · 2023
DOI 10.3390/pr11123282
otherCited 7×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
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