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: 269 | Downloads: 97
Download Full Article: Click Here
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.
