total fat content (ISO 6492:1999) [

total fat content (ISO
6492:1999) [14], five point scale (Table 1) was used for the evaluation of each quality parameter
(appearance, crust, porosity, structure, aroma, and taste) of bread with various amounts of dried pumpkins
additive [15],

ผลลัพธ์ (อังกฤษ) 2:

total fat content (ISO
6492: in 1999) [14], Five Point Scale (Table 1) was Used for The Evaluation of each Quality parameter
(appearance, crust, porosity, structure, Aroma, and taste) of Bread with Various amounts of Dried. Pumpkins
additive [15],

ผลลัพธ์ (อังกฤษ) 3:

Total fat content (ISO
6492: 1999) [], five 14 point scale (Table 1) was used for the evaluation of each quality parameter.
(appearance crust porosity,,,,, structure aroma and taste) of bread with various amounts of dried pumpkins
additive 15, []