Optimisation of value added Gulab Jamun by utilising dairy by-products
Gulab Jamun is an Indian traditional sweet made with dhap variety of khoa and maida. This study is aimed at utilising dairy by-products like ghee residue and buttermilk powder in the development Gulab Jamun, whereby increasing the biological value of the sweet and aimed at effective reduction of dai...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Director of Academics and Research, Kerala Veterinary and Animal Sciences University
2023-09-01
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| Series: | Journal of Veterinary and Animal Sciences |
| Subjects: | |
| Online Access: | https://jvas.in/public_html/upload/article_file/article_file_s1scgb.pdf?t=s1scgb |