Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

The leaves of dill (Anethum graveolens) and fenugreek (Trigonella foenum-graecum L. Leguminosae) were dehydrated using low temperature low humidity dryer, packed in polypropylene bags and stored at refrigerated conditions. Dehydration process marginally reduced the chlorophyll, carotenoid and ascorb...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Sudha, M. L., Eipson, Sushma W., Khanum, Hafeeza, Naidu, M. Madhava, Venkateswara Rao, G.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2013
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4325081/
https://ncbi.nlm.nih.gov/pubmed/25694692
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1062-3
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