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

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|42|1|jfpp.13395-jfpp.13395

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.42, Iss.1, 2018-01, pp. : n/a-n/a

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