Nutritional composition and quality characterization of lotus (Nelumbo nucifera Gaertn.) seed flour supplemented cookies
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DOI: 10.1007/s11694-020-00622-x
Abstract: This study was aimed at the nutritional characterization of indigenous lotus seed flour (LSF) and evaluating the impact of its supplementation on textural and sensory attributes of cookies. LSF dried to moisture contents ~ 9% were evaluated… read more here.
Keywords: seed; supplemented cookies; lotus; nutritional composition ... See more keywords