Consumer Preference on Cakes, Acceptability and Nutritional Evaluation of Food Fortified Cakes
Aruna Narayanan & Sowmiya Sundar · European Journal of Nutrition & Food Safety · 2015
Objectives: To enhance the micronutrient content of cakes by food fortification using locally available under exploited but nutritionally rich indigenous food fortificants. Methods: Lotus stem and Carrots were chosen as food fortificants. The nutrient analysis of the fortificants...
Open access
Research Article
10.9734/EJNFS/2015/20864