To Standardization, Formulation and Sensory Evaluation of Carrot Dessert with Rice Balls ijtsrd
Carrot dessert with rice balls were prepared from different proportion of carrot puree, rice flour, sugar, milk and water i.e. T1 formulation was 27 16 16 21 20 carrot puree milk rice flour sugar water for T2 formulation was 22 21 21 16 20 carrot puree milk rice flour sugar water whereas T3 21 27 […]
To Standardization, Formulation and Sensory Evaluation of Carrot Dessert with Rice Balls ijtsrd
Carrot dessert with rice balls were prepared from different proportion of carrot puree, rice flour, sugar, milk and water i.e. T1 formulation was 27 16 16 21 20 carrot puree milk rice flour sugar water for T2 formulation was 22 21 21 16 20 carrot puree milk rice flour sugar water whereas T3 21 27 […]