Effects of stabilized rice bran - Fenugreek blends on the quality of breads and cookies

Journal of Food Science and Technology

Volumn 39, Issue 3, 2002, Pages 225-233

  Sharma, H R ^a   Chauhan, G S ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Bread; Cookies; Fenugreek; Quality; Rice bran

Indexed keywords

EID: 0036585335     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (37)