Nutritional, Rheological, and Sensory Assessment of Functional Toast Bread Fortified With Rye Flour and Basil Seed Gum Powder
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DOI: 10.1155/ijfo/8841214
Abstract: The growing demand for functional foods has led to the exploration of alternative ingredients to enhance the nutritional and sensory qualities of bread. This study investigates rye flour (RF) and basil seed gum powder (BSGP)… read more here.
Keywords: seed; bsgp; sensory; flour basil ... See more keywords