Supplementation of common white bread by coriander leaf powder

Food Science and Biotechnology

Volumn 21, Issue 2, 2012, Pages 425-433

  Das, Lipi ^a   Raychaudhuri, Utpal ^a   Chakraborty, Runu ^a  

^a JADAVPUR UNIVERSITY   (India)

Author keywords

antioxidant; coriander leaf; crumb firmness; crumb moisture; sensory evaluation

Indexed keywords

ANTIOXIDANT; CORIANDER LEAF; CORIANDER LEAVES; CRUMB FIRMNESS; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SENSORY EVALUATION; SHARP INCREASE; WHEAT FLOURS;

ESSENTIAL OILS; MOISTURE CONTROL;

FOOD PRODUCTS;

CORIANDRUM SATIVUM; TRITICUM AESTIVUM;

EID: 84862111256     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0054-9     Document Type: Article

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