Integrating fenugreek seed powder into wheat bread: Enhancing protein quality, bioactivity, and consumer acceptability
Food Science and Technology International
Published online on May 13, 2026
Abstract
Food Science and Technology International, Ahead of Print.
Fenugreek's nutritional potential remains underexplored in processed foods, particularly regarding its integration, bioactive stability, and amino acid content post-baking. To address this gap, wheat bread was prepared with fenugreek seed powder (FSP) at ...
Fenugreek's nutritional potential remains underexplored in processed foods, particularly regarding its integration, bioactive stability, and amino acid content post-baking. To address this gap, wheat bread was prepared with fenugreek seed powder (FSP) at ...