Effect of the baking tray type on colour and sensory characteristics of horse-gram supplemented biscuits


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Authors

  • Anuj Kumar ICAR-IIWBR
  • Abhishek Kumar
  • Sunil Kumar
  • Ankush
  • Vanita Pandey
  • Om Prakash Gupta
  • Sewa Ram
  • Gyanendra Pratap Singh

https://doi.org/10.25174/2582-2675/2023/130241

Abstract

-NA-

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Submitted

2022-11-15

Published

2023-04-30

Issue

Vol. 15 No. 1 (2023)

Section

Short Communication

License

Copyright (c) 2023 Journal of Cereal Research

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

The information provided by authors is the sole responsibility by the respective author. The copyright is of the society and no part can be reproduced without prior permission.

How to Cite

Anuj Kumar, Kumar, A., Kumar, S., Ankush, Pandey, V., Gupta, O. P., Ram, S., & Singh, G. P. (2023). Effect of the baking tray type on colour and sensory characteristics of horse-gram supplemented biscuits. Journal of Cereal Research, 15(1), 130-134. https://doi.org/10.25174/2582-2675/2023/130241