Physicochemical, nutritional, and sensory characteristics of Chenopodium album, ashwagandha, flaxsee...
Physicochemical, nutritional, and sensory characteristics of Chenopodium album, ashwagandha, flaxseed, and Giloy fortified bun
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English
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This investigation was focused on the fortification of the bun with an optimized ratio of Chenopodium album, ashwagandha, flaxseeds, and giloy. Totally, five formulations were prepared along with control, that is, Bb1, Bb2, Bb3, Bb4, and CRWFB. The result of sensory evaluation revealed that C. album, ashwagandha, flaxseeds, and giloy fortified bun...
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Physicochemical, nutritional, and sensory characteristics of Chenopodium album, ashwagandha, flaxseed, and Giloy fortified bun
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TN_cdi_crossref_primary_10_1111_jfpp_17265
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_17265
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.17265
