Formulation and Standardization of Jowa Beet Instant Pancake Powder

Copyright & License

Copyright © 2026 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

BibTeX

@article{194087,
        author = {Mahalakshmi K and Dr. K. U. Pavitra Krishna},
        title = {Formulation and Standardization of Jowa Beet Instant Pancake Powder},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {10},
        pages = {2608-2610},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=194087},
        abstract = {},
        keywords = {Jowar pancake, Beetroot extract, Standardization, Nutrient analysis, Sensory evaluation, Gluten-free, Functional food, Dietary fiber, Antioxidants, Food formulation, Cost analysis, Shelf-life, Health-based product, Sorghum flour, Natural colorant.},
        month = {March},
        }

Cite This Article

K, M., & Krishna, D. K. U. P. (2026). Formulation and Standardization of Jowa Beet Instant Pancake Powder. International Journal of Innovative Research in Technology (IJIRT), 12(10), 2608–2610.

Related Articles