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Effect of varying level of dried milk proportion on formulation and reconstitution of Phirni mix powder
An investigation was undertaken to study the varying proportion of WMP to SMP (25:75, 50:50 and 75:25) for formulation of Phirni mix powder (PMP). The sensory quality of experimental Phirni increased consistently with the increase in the levels of WMP upto 50:50, thereafter, decreased significantly...
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| Publicado en: | J Food Sci Technol |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2013
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4325059/ https://ncbi.nlm.nih.gov/pubmed/25694741 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1106-8 |
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