Effect of different levels of sugar on qualitative characteristics of lassi prepared from sour dahi
An investigation was carried out to develop lassi from sour dahi using different levels of sugar (10, 15, 20 and 25%) and 15% water. Lassi quality was assayed through the study of physical, chemical and microbiological parameters. Results revealed that significant difference existed in overall physi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Farm to Fork Foundation
2018-08-01
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| Series: | Fundamental and Applied Agriculture |
| Subjects: | |
| Online Access: | http://www.ejmanager.com/fulltextpdf.php?mno=286429 |