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Physico-chemical and sensory changes during the storage of lal peda
Lal peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. It is a nutritive, palatable and a very good source of energy. In or...
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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2012
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4033750/ https://ncbi.nlm.nih.gov/pubmed/24876652 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0613-3 |
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