Use of Garden Cress (Lepidium sativum L.) Seeds to Produce some Healthy Bakery Products
Hayat M. N. Afify · Asian Food Science Journal · 2022
Aims: The aim of this study is the utilization of Garden Cress seeds (Lepidium sativum L.) as natural sources of phenols, flavonoids and dietary fiber in salted biscuits Methodology: Salted biscuits prepared by substitution of wheat flour with 5, 7.5 and 10% of garden cress powde...
Open access
Research Article
10.9734/afsj/2022/v21i11592