Rheological Quality of Rasogolla and Soy-Rasogolla

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Authors

  • S. K. Gangopadhyay
     Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, W.B. 741252 ,IN
  • S. R. Chakrabarti
     Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, W.B. 741252 ,IN
  • M. P. Gupta
     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 https://www.informaticsjournals.com/index.php/ijnd/article/view/13832

Issue

Volume 34, Issue 3, March 1997

Section

Original Articles

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