Physico-chemical and Nutritional Evaluation of Cookies with Different Levels of Rosehip and Hibiscus Powder Substitution
Surbhi Antarkar, Anurag Sharma, Anushka Bhargava, Honey Gupta, Ritu Tomar & Sakshi Srivastava · Archives of Current Research International · 2019
Aim: Food with high nutritional value is in great demand for proper functioning of body systems and potential health benefits. As a result, value-added foods or functional foods with higher level of dietary fiber and antioxidant have developed, especially in bakery products such...
Open access
Research Article
10.9734/acri/2019/v17i330109