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Development of technology for manufacture of ragi ice cream
Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control...
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| Published in: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer India
2014
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486577/ https://ncbi.nlm.nih.gov/pubmed/26139868 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1518-0 |
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