Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha

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Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha

Fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) are known to possess good antimicrobial properties. In the present work, spice-infused frozen parathas were formulated to investigate the effect of fennel and coriander on microbial (aerobic mesophilic bacteria, yeast and mould,...

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Bibliographic Details
Main Authors:	Rosli, N. A., Azilan, N. A., Mahyudin, Nor Ainy, Mahmud Ab Rashid, N. K., Meon, F. N. S., Ismail, Z., Chern, P. E., Kanasan, S.
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/70677/ http://psasir.upm.edu.my/id/eprint/70677/1/24%20-%20IFRJ161389.R2-Final.pdf

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