๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

SENSORY EVALUATION OF DIFFERENT DRINKS FORMULATED FROM DAHI (INDIAN YOGURT) POWDER USING FUZZY LOGIC

โœ Scribed by WINNY ROUTRAY; H.N. MISHRA

Book ID
111340922
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
251 KB
Volume
36
Category
Article
ISSN
0145-8892

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

SENSORY EVALUATION OF DIFFERENT DRINKS F
SENSORY EVALUATION OF DIFFERENT DRINKS FORMULATED FROM DAHI (INDIAN YOGURT) POWDER USING FUZZY LOGIC
โœ WINNY ROUTRAY; H.N. MISHRA ๐Ÿ“‚ Article ๐Ÿ“… 2011 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 251 KB

One standard brand of dahi (Indian yogurt) drink available in the market was used for the sensory evaluation of the three samples of dahi drinks prepared, using freezedried dahi powder (20 g), guar gum (0.11 g), locust bean gum (0.11 g), vanilla essence (three drops) and water (200 mL), where sample