Technology for Manufacture of Dietetic Functional Basundi
A. J. Gokhale, A. M. Patel, J. M. Mallik & H. G. Patel · International Research Journal of Pure and Applied Chemistry · 2020
Dietetic functional Basundi was manufactured by employing low fat milk (1.5 per cent) with WPC and blend of stabilizer as fat replacer; Sucrose was replaced with intense sweetener sucralose and the bulk of sucrose was replaced with different combination of blend of polydextrose,...
Open access
Research Article
10.9734/irjpac/2020/v21i1930273