Research
Molecular
The amino acid profile of bread with 5% WSF is higher than that of the control bread.
Using WSF can enhance the amino acid content of bread, beneficial for nutrition.
StrongSupportsmedium confidence
The value of the amino acids (mg/g−1) in the obtained bread was in the order of glutamic acid (64.9), followed by asparagine (37.3), arginine (32.6), lysine (20.4), serine (18.0), and alanine (17.0), higher than the corresponding value in the control bread.
Why this rating
The study design provides direct evidence of the amino acid profile differences.
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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