Alliance University, Bengaluru
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https://gnanaganga.inflibnet.ac.in:8443/jspui/handle/123456789/10750| Title: | Sensory and Nutritional Evaluation of Health Drink for Adolescent Girls Using Underutilized Foods |
| Authors: | Neha Kapoor Anita Kochhar |
| Issue Date: | 2013 |
| Publisher: | Food Science Research Journal |
| Abstract: | A health ink was prepared by using whey water, pearl millet, broccoli leaf powder, banana andjaggery at three different levels i. e. SJ with 5g pearl millet, 2. 5g broccoli leaf powder, 50g banana, IOgjaggery and 82. 5 ml whey water, S2 with 5g pearl millet, Jg broccoli leaf powder, 50g banana, I Ogjaggery and 82. 5 ml whey water and S3 with 5g pearl millet, 3. 5g broccoli leaf powder, 50g banana, I Og jaggery and 82. 5ml whey water. |
| URI: | http://gnanaganga.inflibnet.ac.in:8080/jspui/handle/123456789/10750 |
| Appears in Collections: | Articles to be qced |
Files in This Item:
| File | Size | Format | |
|---|---|---|---|
| Sensory and nutritional evaluation of health drink for adolescent girls using underutilized foods.pdf Restricted Access | 2.56 MB | Adobe PDF | View/Open Request a copy |
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