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Study backs antioxidant-rich coriander bread fortification
date:Jul 21, 2012
A study conducted by researchers from the Department of Food Technology and Biochemical Engineering at Jadavpur University in Kolkata, India looked into the impacts on wheat flour when supplemented with coriander leaves.

The research evaluated the sensory, textural and baking characteristic impacts, the staling properties (crumb firmness and moisture content) and antioxidant level improvement.

Findings showeda substantial improvement in sensory characteristics,the researchers wrote.

Incorpo

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