Evaluation of debittered and germinated fenugreek (Trigonella foenum graecumL.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread-Reference-Cited by-同舟云学术

Evaluation of debittered and germinated fenugreek (Trigonella foenum graecumL.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread

Published:2017-06-28 Issue:1 Volume:42 Page:e13395
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Chaubey Pravesh S.¹,Somani Gauresh²,Kanchan Divya²,Sathaye Sadhana²,Varakumar Sadineni¹^ORCID,Singhal Rekha S.¹

Affiliation:

1. Department of Food Engineering and Technology; Institute of Chemical Technology; Matunga Mumbai 400 019, India

2. Department of Pharmaceutical Science and Technology; Institute of Chemical Technology; Matunga Mumbai 400 019, India

Funder

Department of Biotechnology , Ministry of Science and Technology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13395/fullpdf

Reference49 articles.

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