Utilization of the Indian whey in the traditional foods such as kadhi and pakoda
MALKIAT Singh
Utilization of the Indian whey in the traditional foods such as kadhi and pakoda - Food Science and Technology - Ludhiana PAU 1999 - 61L
Five different wheys were substituted in kadhi at different whey buttermilk ratios (0100, 5050, 60:40, 70:30, 80:20, 90:10 and 100:0) and pakodas at different whey water ratios (0:100,50:50,60:40,70:30, 8020, 90: 1 0 and 1000) Effect of different types of
WHEY PRODUCTS
ACCEPTABILITY DAIRY WHEY FST KADHI PAKODAS WHEY PRODUCTS
T 641.373 M29U
Utilization of the Indian whey in the traditional foods such as kadhi and pakoda - Food Science and Technology - Ludhiana PAU 1999 - 61L
Five different wheys were substituted in kadhi at different whey buttermilk ratios (0100, 5050, 60:40, 70:30, 80:20, 90:10 and 100:0) and pakodas at different whey water ratios (0:100,50:50,60:40,70:30, 8020, 90: 1 0 and 1000) Effect of different types of
WHEY PRODUCTS
ACCEPTABILITY DAIRY WHEY FST KADHI PAKODAS WHEY PRODUCTS
T 641.373 M29U