Sensory and Nutritional Analysis of Spinach Powder Fortified Biscuits
. Jyoti, Veenu Sangwan & Sudesh Jood · Current Journal of Applied Science and Technology · 2022
The present study was conducted to see the effect of supplementation of spinach leaves powder in commonly consumed baked products. Spinach leaves were dried in the shade for 6 to 8 hrs. to remove excess moisture followed by oven drying at 40-450C till complete drying. The dried l...
Open access
Research Article
10.9734/cjast/2022/v41i831681