Volume 6, Issue 23, 2017 (July – September)
Research Article
Development and Organoleptic Evaluation of Bread Formulated by using Wheat Flour, Barley flour and Germinated Fenugreek Seed Powder for Diabetics
Himani Lalit and Anita Kochhar
Keywords: Diabetes, barley flour, germinated fenugreek seeds, bread, sensory evaluation
Article ID: CS182048073
How to cite this article: Himani Lalit, Anita Kochhar. Development and Organoleptic Evaluation of Bread Formulated by using Wheat Flour, Barley flour and Germinated Fenugreek Seed Powder for Diabetics. Chem Sci Rev Lett 2017; 6(23).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.