Sensory and Nutritional Properties of Protein Enriched Biscuits
M. Narmada, V. Vijaya Lakshmi, T. V. Hymavathi & S. Lakshmi Kameswari · International Research Journal of Pure and Applied Chemistry · 2020
Malnutrition remains a major nutritional problem nowadays. So there is a need to develop protein-rich products. Biscuits are extensively used for protein fortification vehicles due to their long shelf life and high acceptability. In the present study, biscuits were produced by su...
Open access
Research Article
10.9734/irjpac/2020/v21i1030201