Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles, Journal of Food Quality, September 2022, Hindawi Publishing Corporation,
DOI: 10.1155/2022/4940343.
You can read the full text:

Open access logo


The following have contributed to this page