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Volume : VI, Issue : XI, December - 2016

PREPARATION AND SENSORY EVALUATION OF BAEL FRUIT POWDER MILK SHAKE

Vikas B. Tagad, Akshaya K. Sahoo and Uday. S. Annapure

By : Laxmi Book Publication

Abstract :

The present investigation was undertaken with the object of studying the standard procedure of preparation of milk shake from buffalo milk blended with bael fruit powder and studied for its acceptability.

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Cite This Article :

Vikas B. Tagad, Akshaya K. Sahoo and Uday. S. Annapure(2016). PREPARATION AND SENSORY EVALUATION OF BAEL FRUIT POWDER MILK SHAKE. Indian Streams Research Journal, Vol. VI, Issue. XI, http://isrj.org/UploadedData/9926.pdf

References :

  1. Dabhade, R. S. and Khedkar, D.M. (1980) Studies on drying and dehydration of Mango powder (Amchur). Part IV. Drying and dehydration of Mangoes pieces. Indian food packer, May-june: 35-42.
  2. Gupta, S.A. (1999). Sensory Evaluation in Food Industry, Indian dairyman 28(7):293-395.

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