Physicochemical Properties of Cookies Developed from Maida Substituted with Cashew Apple Powder

Pooja Thul, S. Kalse, P. Bansode, Manjit Khatal, A. Sawant

DOI: 10.56557/ajocr/2025/v10i19078
Published: 2025-01-30
Container: Asian Journal of Current Research
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.56557/ajocr/2025/v10i19078,
  title = {Physicochemical Properties of Cookies Developed from Maida Substituted with Cashew Apple Powder},
  author = {Pooja Thul and S. Kalse and P. Bansode and Manjit Khatal and A. Sawant},
  year = {2025},
  journal = {Asian Journal of Current Research},
  doi = {10.56557/ajocr/2025/v10i19078},
  url = {https://doi.org/10.56557/ajocr/2025/v10i19078}
}

RIS

TY  - JOUR
TI  - Physicochemical Properties of Cookies Developed from Maida Substituted with Cashew Apple Powder
AU  - Pooja Thul
AU  - S. Kalse
AU  - P. Bansode
AU  - Manjit Khatal
AU  - A. Sawant
PY  - 2025
JO  - Asian Journal of Current Research
DO  - 10.56557/ajocr/2025/v10i19078
UR  - https://doi.org/10.56557/ajocr/2025/v10i19078
ER  -

APA

Thul, P., Kalse, S., Bansode, P., Khatal, M., & Sawant, A. (2025). Physicochemical Properties of Cookies Developed from Maida Substituted with Cashew Apple Powder. Asian Journal of Current Research. https://doi.org/10.56557/ajocr/2025/v10i19078

Source records

hal · retrieved 2026-09-26T19:47:57.295Z