Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder

Author:

KC Yadav1ORCID,Bhattarai Sharad1,Shiwakoti Lila Devi2ORCID,Paudel Samrat3,Subedi Milan4,Pant Bhoj Raj5,Paudel Mahendra6,Dhugana Shristi7,Bhattarai Saraswati8,Tiwari Tribhuwan9,Koirala Niranjan10,Aljarba Nada H.11,Alkahtani Saad12,El-Saber Batiha Gaber13,Shiwakoti Ramesh14,Upadhyaya Jitendra4

Affiliation:

1. Central Campus of Technology, Department of Food Technology, Tribhuvan University, Dharan, Nepal

2. National Tea and Coffee Development Board, Hile, Dhankuta, Nepal

3. Department of Biotechnology, Kathmandu University, Kathmandu, Nepal

4. Department of Agriculture, Institute of Agriculture and Animal Science (IAAS), Tribhuvan University, Rampur Campus, Rampur, Nepal

5. Nepal Academy of Science and Technology, Khumaltar, Lalitpur, Nepal

6. Department of Agriculture, University Institute of Agricultural Sciences, Chandigarh University, Gharuan, India

7. Department of Agriculture, Institute of Agriculture and Animal Science, Prithu Technical College, Tribhuvan University

8. Department of Science, Patan Academy of Sciences, Lalitpur, Nepal

9. Department of Bioengineering and Biomedical Engineering, University of Bridgeport, CT, United States

10. Department of Natural Products Research, Dr. Koirala Research Institute for Biotechnology and Biodiversity, Kathmandu, Nepal

11. Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia

12. Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia

13. Department of Pharmacology and Therapeutics, Faculty of Veterinary Medicine, Damanhour University, Damanhour, Egypt

14. Forest Directorate, Ministry of Forest, Environment and Soil Conservation, Government of Nepal, Dharan, Nepal

Funder

This study was supported by Princess Nourah bint Abdulrahman University Researchers

Publisher

Informa UK Limited

Subject

Food Science

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