Volume 7, Issue 25, 2018 (January – March)
Research Article
Development and Sensory Evaluation of Value Added Products Incorporating Partially Defatted Peanut Cake Flour and Powdered Greens
T Bindhya Dhanesh and Anita Kochhar
Keywords: Partially defatted peanut cake flour, High protein, Green leafy vegetables, Organoleptic evaluation, Proximate composition
Article ID: CS182048121
How to cite this article: T Bindhya Dhanesh, Anita Kochhar. Development and Sensory Evaluation of Value Added Products Incorporating Partially Defatted Peanut Cake Flour and Powdered Greens. Chem Sci Rev Lett 2018; 7(25).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.