Rheological Quality of Rasogolla and Soy-Rasogolla

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Authors

  • Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, W.B. 741252 ,IN
  • Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, W.B. 741252 ,IN
  • Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, W.B. 741252 ,IN

Abstract

Rasogolla is one of the most popular milk product of India. Method for preparation of rasogolla from cow milk chana has been standardized.

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Published

1997-03-01

How to Cite

Gangopadhyay, S. K., Chakrabarti, S. R., & Gupta, M. P. (1997). Rheological Quality of Rasogolla and Soy-Rasogolla. The Indian Journal of Nutrition and Dietetics, 34(3), 76–80. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/13832

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Original Articles