Nutritional and Sensory Profiling of Protein-fortified Cassava-wheat Composite Biscotti/Rusk
Pradeepika C, Krishnakumar T, Sajeev M.S, Sreekumar J & Hanume Gowda K · European Journal of Nutrition & Food Safety · 2026
Aims: To investigate the nutritional enhancement, protein fortification, and sensory acceptability of cassava-wheat composite biscotti/rusk. Study Design: Response surface method based Box–Behnken design. Methodology: Response Surface Methodology (RSM) based Box-Behnken Design (B...
Open access
Research Article
10.9734/ejnfs/2026/v18i11944