The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles
The present study aimed at assessing the nutritional, antioxidant, and sensorial attributes of fenugreek seed powder (FSP) and supplemented functional noodles prepared by replacing wheat flour at 2–10% supplementation levels. Cooking losses of the value-added baked goods significantly (p<0.05) de...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/4940343 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!