Nutritional evaluation of wheat-fenugreek blends for product making

Plant Foods for Human Nutrition

Volumn 59, Issue 4, 2004, Pages 149-154

  Hooda, Shalini ^a   Jood, Sudesh ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Fenugreek; Nutritional; Organoleptic; Products; Wheat

Indexed keywords

ARTICLE; BIOAVAILABILITY; BREAD; CHEMISTRY; DIGESTION; FENUGREEK; FLOUR; FLOW KINETICS; FOOD HANDLING; HUMAN; IN VITRO STUDY; NUTRITIONAL VALUE; PROTEIN INTAKE; STANDARD; TASTE; WHEAT;

BIOLOGICAL AVAILABILITY; BREAD; DIETARY PROTEINS; DIGESTION; FLOUR; FOOD TECHNOLOGY; HUMANS; NUTRITIVE VALUE; RHEOLOGY; TASTE; TRIGONELLA; TRITICUM;

TRIGONELLA FOENUM-GRAECUM; TRITICUM AESTIVUM;

EID: 12944263585     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-004-0024-3     Document Type: Article

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