Effect of Baking Powder and Dough Resting Time on the Quality Attributes of Pearl Millet Based Biscuit
Pathiam Srilatha, G. M. Vinay, Bhanu Kumar & S. Aruna · European Journal of Nutrition & Food Safety · 2026
Purpose: This study aimed to evaluate the effects of baking powder levels and dough resting time on the nutritive, sensory and textural properties of biscuits, with a focus on pearl millet-based formulations. Design/Methodology/Approach: Biscuits were prepared with varying levels...
Open access
Research Article
10.9734/ejnfs/2026/v18i31974