PHYSICOCHEMICAL, RHEOLOGICAL, AND SENSORY EVALUATION OF VOLUMINOUS BREADS ENRICHED BY PURSLANE (PORTULACA OLERACEA L.)
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DOI: 10.14674/ijfs.1923
Abstract: Portulaca oleracea (purslane) can be used as a vegetable and herb for medical and food products. The aim of this study was to investigate the psychochemical, rheological, and sensory properties of voluminous breads enriched by… read more here.
Keywords: voluminous breads; rheological sensory; purslane powder; purslane ... See more keywords