Dr. H.G.PatelKRUNALKUMAR MAHENDRAKUMAR RAVAL2017-04-172017-04-172013http://krishikosh.egranth.ac.in/handle/1/5810009690The present study was planned with an objective to assess the shelf life of Thabdi Peda using selected packaging materials and subjected to modified atmospheric packaging. They were stored at room temperature (37±2ºC) and refrigeration temperature (20±2ºC) and studied for their compositional, physicochemical, microbial, sensory and textural changes taking place in packed Thabdi Peda at regular interval of storage. Thabdi Peda was prepared according to the method standardizedenDairy Technology, StudyStudyThesis