MADHUSUDHANAN SANTHANAM

Impact of Nutritional and Organoleptic Use of Underutilized Green Leafy Vegetables in Bakery Products: A Systematic Review of Novel Food Applications.

Background The low utilization of green leafy vegetables (GLVs) makes them a nutrient-dense food that is frequently overlooked in the food system. Their integration into baked products may confer nutritional and organizational benefits. However, few studies have addressed their i...