Development and Quality Evaluation of Gluten-free Waffle Cone Prepared from Sorghum and Khandsari Sugar
Ganesh Khule, Abhishek Ranvare & Avinash Singh · Journal of Scientific Research and Reports · 2025
This study explores the development of a gluten-free waffle cone using sorghum flour as a healthier and functional alternative to conventional wheat-based cones. Proximate composition analysis revealed that sorghum-based cones had enhanced nutritional properties, including higher...
Open access
Research Article
10.9734/jsrr/2025/v31i42964