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Development and quality evaluation of value added instant rab mixes
Rab is a traditional Rajasthani preparation prepared by boiling maize grits and or flour in buttermilk for 2–3 h. It is sour in taste with curd and cumin seed flavour and has thick soup like consistency. Two instant mixes of rab were developed using two types of curds prepared from two different cul...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2012
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4033738/ https://ncbi.nlm.nih.gov/pubmed/24876647 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0615-1 |
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