Effect of Storage on Sensory Acceptability and Oxidative Rancidity of Wheat Biscuits Fortified with Asparagus racemosus Root Powder
Priyanka Rani, Varsha Rani, Renuka Jandu, A. Lavanya, Reena . & Josephine John · European Journal of Nutrition & Food Safety · 2020
Aims: Asparagus racemosus is locally known as shatavari in India and possess a strong antioxidant and galactogogue activities. This study was aimed to reduce the bitterness of Asparagus racemosus root powder (ARRP) and to analyse the effect of storage on acceptability and oxidati...
Open access
Research Article
10.9734/ejnfs/2020/v12i630234