Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2021, Vol. 2, Issue 2, Part B
Improved nutritional value and health benefits of biscuits: A systematic review


Author(s): Rita Mondal, Souvik Tewari, Moumita Das and Ranajit Kumar Khalua

Abstract: Biscuits are ready-to-eat foods. It has high amount of fat & surrounding environmental conditions may hamper the quality of biscuits. Technology for biscuits has recently advanced quickly in order to enhance their nutritious qualities. In modern days, standard of living is very much escalated. Among baked food items, development of biscuits has rapidly increased. Day by day, biscuit industry is very much enlarged from medium to high scale The objective of this review article is to know about the numerous biscuit varieties that have been created utilising a variety of ingredients to improve their efficiency and nutritional worth.

Pages: 118-120 | Views: 411 | Downloads: 175

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Journal of Current Research in Food Science
How to cite this article:
Rita Mondal, Souvik Tewari, Moumita Das, Ranajit Kumar Khalua. Improved nutritional value and health benefits of biscuits: A systematic review. J Curr Res Food Sci 2021;2(2):118-120.

Journal of Current Research in Food Science

Journal of Current Research in Food Science

Journal of Current Research in Food Science
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