IMPACT OF GREEN PARTS POWDER OF LOCALLY CULTIVATED CARROT (DAUCUS CAROTA L.) ON QUALITATIVE AND SENSORY PROPERTIES OF BISCUITS AND CAKE
The current study aimed to identify the effect of adding different concentrations (0%, 1%, 2%, 3%, and 4%) of carrot green parts powder (CGP) into biscuit and cake mixes on final products qualitative and sensory characteristics. The chemical analysis showed that the protein, ash, and fiber contents...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Baghdad University
2025-01-01
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| Series: | The Iraqi Journal of Agricultural science |
| Subjects: | |
| Online Access: | https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2115 |
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