IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

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

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

Abstract

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