Innovative Biscuit Formulations Using Millets and Functional Fruits: Technological Challenges and Nutritional Advantages

Authors

Publication Details

Journal
SPIRE - Sciences Po Institutional REpository
Published
2025-12-31
Primary Topic
Food composition and properties
Type
article
Field-Weighted Citation Impact
0.00
Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
article

Innovative Biscuit Formulations Using Millets and Functional Fruits: Technological Challenges and Nutritional Advantages

Shailaja Gogu, Bhaskar Rao Bheemisetti
SPIRE - Sciences Po Institutional REpository
Food composition and properties
article

Innovative Biscuit Formulations Using Millets and Functional Fruits: Technological Challenges and Nutritional Advantages

Shailaja Gogu, Bhaskar Rao Bheemisetti
article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
Zero hunger
Openalex Percentile: Top 32%
Food composition and properties
OpenAlex
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.

Innovative Biscuit Formulations Using Millets and Functional Fruits: Technological Challenges and Nutritional Advantages — Shailaja Gogu, Bhaskar Rao Bheemisetti · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS