International Journal of Scientific and Research Publications

IJSRP, Volume 9, Issue 7, July 2019 Edition [ISSN 2250-3153]


Determination of Nutritional Values in Three Brands of Pastry
      Khin Htay Win, Thidar Khaing, Yinn Kay Khaing
Abstract: Pastry is generally made by mixing flour and sugar together, which are excellent sources of carbohydrates and a sufficient amount of energy. Milk and eggs that containing in pastry products which are known to be some of the major sources of protein and minerals. In this research, three brands of pastry sample I, sample II and sample III locally known as Nan-Khatai were selected for nutritional analysis.

Reference this Research Paper (copy & paste below code):

Khin Htay Win, Thidar Khaing, Yinn Kay Khaing (2019); Determination of Nutritional Values in Three Brands of Pastry; International Journal of Scientific and Research Publications (IJSRP) 9(7) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.07.2019.p9192
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