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SENSORY EVALUATION OF MANGO DRINKS USING FUZZY LOGIC

✍ Scribed by S. JAYA; H. DAS


Book ID
111345102
Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
619 KB
Volume
18
Category
Article
ISSN
0887-8250

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✍ WINNY ROUTRAY; H.N. MISHRA πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 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