Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha
Fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) are known to possess good antimicrobial properties. In the present work, spice-infused frozen parathas were formulated to investigate the effect of fennel and coriander on microbial (aerobic mesophilic bacteria, yeast and mould,...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/70677/1/24%20-%20IFRJ161389.R2-Final.pdf |