Quality evaluation of snack bars prepared using different proportions of Khudri dates and fried green lentil (Lens culinaris Medik.)
The current study aimed to determine the impact of adding fried green lentil powder (FGLP) into date paste on the nutritive and sensory aspects of date bars. Date paste was partially substituted by 0.0, 2.5, 5.0, 7.5, 10.0, and 12.5% FGLP. DSB samples enriched with 10.0 and 12.5% FGLP exhibited the...
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2023.2300880 |
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