Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha-an Indian flat bread.


The leaves of dill (Anethum graveolens) and fenugreek (Trigonella foenum-graecum L. Leguminosae) were dehydrated using low temperature low humidity dryer, packed in polypropylene bags and stored at refrigerated conditions. Dehydration process marginally reduced the chlorophyll, carotenoid and ascorbic acid contents. Replacement of whole wheat flour with… (More)
DOI: 10.1007/s13197-013-1062-3


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