Effect of Incorporation of Carrot Flour on Quality Characteristics of Cake
Neeraj Gupta, Julie D. Bandral, Monika Sood, Jagmohan Singh, Seerat Gupta & Daman Preet Kour · European Journal of Nutrition & Food Safety · 2024
Cake is a form of food that is baked and usually sweet in taste. It provides fats, carbohydrates and body building protein. The aim of the present study was to develop carrot blended cake and to assess its quality characteristics during ambient storage conditions. For the develop...
Open access
Research Article
10.9734/ejnfs/2024/v16i91536