Development and Sensory Evaluation of Millet-Based Cupcakes as a Functional Bakery Product
M. Vinayak, B. Madhu & Sai Krishna. V · Advances in Research · 2025
Millets are high in nutrition and dietary fibre. They serve as a good source of protein, micronutrients and phytochemicals. The millets contain 7-12% protein, 2-5% fat, 65-75% carbohydrates and 15-20% dietary fibre. This study seeks to produce millet based cup cake. The preparati...
Open access
Research Article
10.9734/air/2025/v26i61560