Share

Effect of incorporation of carrot juice in the preparation of flavoured milk.

Author(s) : SINGH C., GREWAL K. S., SHARMA H. K.

Type of article: Article

Summary

Carrot juice (10, 20 or 30%) was used to flavour buffalo or cow's milk that was then stored for 4 days at 4 plus or minus 1°C. The best results in terms of flavour and acceptability were obtained with the 20% carrot juice samples.

Details

  • Original title: Effect of incorporation of carrot juice in the preparation of flavoured milk.
  • Record ID : 2006-1353
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 43 - n. 1
  • Publication date: 2006/01

Links


See other articles in this issue (2)
See the source

Indexing