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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Furthermore, when the WSF was increased, the color L* value diminished, whereas b* value and WSI increased.”
winter squash flour content → affects → water solubility index
“The highest values of total carotenoids and dietary fiber (total and soluble) were obtained at high WSF and ET.”
winter squash flour content → affects → dietary fiber
“Furthermore, when the WSF was increased, the color L* value diminished, whereas b* value and WSI increased.”
winter squash flour content → affects → color L* value
“Furthermore, when the WSF was increased, the color L* value diminished, whereas b* value and WSI increased.”
winter squash flour content → affects → color b* value
“The highest values of total carotenoids and dietary fiber (total and soluble) were obtained at high WSF and ET.”
winter squash flour content → affects → total carotenoids