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Physicochemical properties,nutritional and sensory quality of low-fat Ashwagandha and Giloy-fortified sponge cakes during storage |
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| Authors: | Sanjay Kumar Vidushi Krishali Pushpanjali Purohit Ishant Saini Vinod Kumar Smita Singh Shuchi Upadhyay H C Joshi Ivan Wilson Mahipal Singh Tomar |
| Affiliation: | 1. Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India;2. Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Contribution: Methodology;3. Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India Contribution: Formal analysis, Methodology;4. Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India Peoples’ Friendship University of Russia (RUDN University), Moscow, Russian Federation Contribution: Validation, Writing - review & editing;5. Institute of Applied Health Sciences, Chandigarh University, Chandigarh, India Contribution: Writing - review & editing;6. Department of Allied Sciences, School of Health Sciences, University of Petroleum and Energy Studies, Dehradun, India Contribution: Validation, Writing - review & editing;7. Department of Chemistry, Graphic Era Deemed to be University, Dehradun, India Contribution: Supervision, Writing - review & editing;8. Department of Food Processing Technology, Karunya Institute of Technology and Sciences, Coimbatore, India Contribution: Writing - review & editing;9. Department of Food Process Engineering, National Institute of Technology, Rourkela, Rourkela, India |
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