Sensory and Nutritional Evaluation of Biscuit Supplemented with Hibiscus Rosasinensis Flower

he objective of the present study was to develop value added products by incorporating the dehydrated flower powder to increase the consumption of edible flowers in the daily diet. Babita Dahiya | Dr. Parvinder Kaur "Sensory and Nutritional Evaluation of Biscuit Supplemented with Hibiscus Rosasinensis Flower" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-1 , December 2019, URL: https://www.ijtsrd.com/papers/ijtsrd29760.pdf  Paper URL: https://www.ijtsrd.com/home-science/food-and-nutrition/29760/sensory-and-nutritional-evaluation-of-biscuit-supplemented-with-hibiscus-rosasinensis-flower/babita-dahiya