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

Saddique, M.S., Sultan, M.T. orcid.org/0000-0002-2852-7555, Iqbal, S.Z. orcid.org/0000-0002-5100-1404 et al. (5 more authors) (2024) Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder. Foods, 13 (4). 555. ISSN 2304-8158

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Item Type: Article
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© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).

Keywords: functional bread; black cumin; turmeric; ginger; rheological behavior; medicinal herbs
Dates:
  • Published: 12 February 2024
  • Published (online): 12 February 2024
  • Accepted: 9 February 2024
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 08 May 2024 08:27
Last Modified: 08 May 2024 08:27
Published Version: https://www.mdpi.com/2304-8158/13/4/555
Status: Published
Publisher: MDPI
Identification Number: 10.3390/foods13040555
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