PREPARATION OF BASUNDI USING ASHWAGANDHA FOR VALUE ADDITION
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Date
2014
Authors
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Journal ISSN
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Publisher
Anand Agricultural University, Anand
Abstract
The present study on “Preparation of Basundi using Ashwagandha for
value addition” envisaged with the objectives to optimize the addition of
Ashwagandha powder as an herbal ingredient in Basundi making along
with different background flavor and to study the compositional,
physico-chemical, microbiological and sensory properties of the final
product.
Description
Keywords
Dairy Technology, Study