Nutritional and sensory properties of flat bread made from fenugreek seeds and rice bran and its effect on hypercholesterolemic rats
By: Shihatah, Manal Muhammad al-Sayyid Muhammad; al-Sayid, Hanan. Journal of Research in the fields of Specific Education. Vol. 8, no. 39 (Mar. 2022), pp.351-380, 30 p.
Subjects: Antioxidants; Chemical properties; Feeds; Public health