Work

Lotus ( Nelumbo nucifera ) Seed Powder as a Novel Ingredient for the Formulation of Biscuits: Physical, Nutritional Characteristics, Sensory Attributes and Consumer Acceptability

Year: 2026

Type: article

Source: Journal of Culinary Science & Technology

DOI: 10.1080/15428052.2026.2723041

Authors: Ashoka Shankarappa, M. L. Revanna

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7204129080

FWCI:

Cites: 22

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