Optimizing the Process Parameters for Carrot Cake Development Using Response Surface Methodology
Chintan Prajapati, Keshav Kamaliya & Rashmin Dhingani · European Journal of Nutrition & Food Safety · 2024
Carrots (Daucus carota L.) are rich in vitamins B1, B2, B6, β-carotene, and dietary fibers, having nutritional benefits such as, antioxidant, and anticancer properties. Carrot offers a valuable nutritional boost for enhancing bakery products. Incorporating carrot into cake prepar...
Open access
Research Article
10.9734/ejnfs/2024/v16i91545