Effect of Storage on Value-added Products Developed from Composite Flour of Acacia and Banana
Partibha Malik, Sangeeta Chahal Sindhu & Priyanka Sangwan · European Journal of Nutrition & Food Safety · 2025
This study evaluated the effect of storage on two value-added snack products i.e., biscuits and sev developed from composite flour made by blending Acacia nilotica pod flour and raw banana flour. The formulation aimed to combine the antioxidant and antimicrobial properties of Aca...
Open access
Research Article
10.9734/ejnfs/2025/v17i61734