Physical, Sensory and Chemical Characteristics of Wheat Breads Supplemented with Fenugreek (Trigonella foenum graecum L.)

Journal of Food Science and Technology

Volumn 37, Issue 1, 2000, Pages 91-94

  Sharma, H R ^a   Chauhan, G S ^b  

^a HP Krishi Vishvavidyalaya ^*  (India)

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

Author keywords

Available lysine; Dietary fibre; Fenugreek; Protein; Sensory evaluation

Indexed keywords

EID: 0242485177     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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