Structural and Nutritional Composition of Ragi and Wheat Flour Blended Cake and their Sensory Evaluation

Authors

  • Chandrashree Lenka1* Author
  • Tripti Kumari1 Author
  • Sangita Biswal1 Author
  • Trupti Pradhan1 Author
  • Jhulana Rani Behera1 Author
  • Achyuta Kumar Biswal2 Author
  • Sweta Parida3 Author
  • Pramila Kumari Misra2 Author

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Published

2022-01-01

Issue

Vol. 11 No. 1 (2022)

Section

Articles

How to Cite

Structural and Nutritional Composition of Ragi and Wheat Flour Blended Cake and their Sensory Evaluation. (2022). International Journal of Food and Nutritional Sciences, 11(1), 38-47. https://ijfans.org/index.php/Journal/article/view/4695