Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder

Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder

The diversity in the global food market is expanding as thousands of new products enter the business every year, among which nutraceutical and functional foods hold important positions. The present research work aimed at the nutritional evaluation of three medicinal herbs, i.e., turmeric (<i>C...

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Bibliographic Details
Main Authors: Muhammad Suffyan Saddique, Muhammad Tauseef Sultan, Shahzad Zafar Iqbal, Christine Bosch, Saeed Akhtar, Hassan Raza, Naima Tariq, Waqas Ahmed
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
functional bread
black cumin
turmeric
ginger
rheological behavior
medicinal herbs
Online Access:https://www.mdpi.com/2304-8158/13/4/555

Internet

https://www.mdpi.com/2304-8158/13/4/555

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