Utilization of Fenugreek (Trigonella foenum-graecum Linn) to Develop Value Added Biscuits and Breads
Tamiru Kasaye · European Journal of Nutrition & Food Safety · 2015
Objectives: The general objective of the research was to develop value added food products (Bread and Biscuit) through supplementation of Fenugreek flour. The specific objectives was to study the proximate composition, anti-nutritional factors, physical properties, sensory analys...
Open access
Research Article
10.9734/EJNFS/2015/20986