Food and Nutrition Sciences

Vol.3 No.11(2012), Paper ID 24463, 7 pages

DOI:10.4236/fns.2012.311191

 

Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins

 

Deeptanshu Srivastava, Jyotsna Rajiv, Mahadevamma, Madeneni Madhava Naidu, Jarpala Puranaik, Pullabhatla Srinivas

 

Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India
Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, India;
Biochemistry and Nutrition Department, Central Food Technological Research Institute, Constituent Laboratory of Council of Scientific and Industrial Research, Mysore, India.
Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India
Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India;
Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India;

 

Copyright © 2012 Deeptanshu Srivastava, Jyotsna Rajiv, Mahadevamma, Madeneni Madhava Naidu, Jarpala Puranaik, Pullabhatla Srinivas et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


D. Srivastava, J. Rajiv, M.  , M. Naidu, J. Puranaik and P. Srinivas, "Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins," Food and Nutrition Sciences, Vol. 3 No. 11, 2012, pp. 1473-1479. doi: 10.4236/fns.2012.311191.

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