Fortification of Fruits and Ginger with Soybean for Protein Rich Toffees

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Authors

  • S. K. Chauhan
     Department of Postharvest Technology, Dr Y.S.Parmar University of Horticulture and Forestry, Nauni, Solan.(H.P) 173 230 ,IN
  • R. C. Sharma
     Department of Postharvest Technology, Dr Y.S.Parmar University of Horticulture and Forestry, Nauni, Solan.(H.P) 173 230 ,IN

Abstract

Production of stone fruits, temperate fruits and ginger are Increasing in tine state of Himachal Pradesh. The fruits are normaly very perishable items mainly stone fruits like plum, apricot and peach. Apricot is not utilized for any product making except for chutney, jam, squash, nectar etc.

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Published

1997-03-01

How to Cite

Chauhan, S. K., & Sharma, R. C. (1997). Fortification of Fruits and Ginger with Soybean for Protein Rich Toffees. The Indian Journal of Nutrition and Dietetics, 34(5), 134–139. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/13840

Issue

Volume 34, Issue 5, May 1997

Section

Articles

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