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Augmenting the nutritional and technological quality of bread by incorporation of processed fenugreek leaves

Published Online: 2025-09-05

Authors

Kaur, Harpreet

Kaur, Kamaljit https://orcid.org/0000-0001-6941-4461
Singh, Tarvinder Pal
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Text and Data Mining valid from 2025-09-05

Version of Record valid from 2025-09-05
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Article History

Received: 3 June 2025

Accepted: 22 August 2025

First Online: 5 September 2025

Declarations

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: Authors declare that there is no any conflict of interest.

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