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Roasted Sorghum and Flower Powder-Enriched Edible Cutlery: Evaluating Nutritional, Sensory, and Textural Properties as a Sustainable Alternative to Single-Use Cutlery
Devatha Manivel * , Raajeswari Paramasivam
Avinashilingam Institute, Coimbatore, Tamil Nadu
Abstract:   (79 Views)
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Keywords: edible cutlery, sorghum, edible flower, standardization and characterization, single-use cutlery
     
Type of article: orginal article | Subject: public specific
Received: 2024/09/24
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