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Evaluation of sensory acceptability and storage stability of frozen carrot based dessert
In the present study a recipe for frozen carrot based dessert (carrot halwa) was standardized on the basis of sensory characteristics such as appearance, odor, texture, taste and overall acceptability (OAA). The product was developed without addition of pure ghee to improve the storage stability und...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2011
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4033741/ https://ncbi.nlm.nih.gov/pubmed/24876657 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0605-8 |
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