Functional, thermal and rheological behavior of fenugreek (Trigonella foenum–graecum L.) gums from different cultivars: A comparative study

Author:

Dhull Sanju Bala,Sandhu Kawaljit Singh,Punia Sneh,Kaur Maninder,Chawla Prince,Malik Anju

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference51 articles.

1. Some physical properties of fenugreek (Trigonella foenum–graceum L.) seeds;Altuntaş;J. Food Eng.,2005

2. Fenugreek (Trigonella foenum–graecum L.): Distribution, genetic diversity, and potential to serve as an industrial crop for the global pharmaceutical, nutraceutical, and functional food industries;Basu,2019

3. Chemical composition and antioxidant activity of the husk and endosperm of fenugreek seeds;Naidu;LWT– Food Science and Technology,2011

4. Fenugreek (Trigonella foenum–graecum L.) seeds used as functional food supplements to derive diverse health benefits;Srinivasan,2019

5. The sensory acceptance of fibre–enriched cereal foods: a meta–analysis;Grigor;Int. J. Food Sci. Technol.,2016

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