DEVELOPMENT OF FIBRE FORTIFIED BUTTER MILK

• Author(s):

  Miss. Sargar Sunita T. | Chavan K. D.

• Keywords:

  Butter Milk , Fenugreek Powder,sensory Quality, Chemical Quality, Microbiological Quality

• Abstract:

  Fiber Fortified Buttermilk Was Developed By Using Fenugreek Powder. Pre-experimental Trials Were Conducted Using Different Levels Of Fenugreek Powder In The Buttermilk To Optimize The Levels For Experimental Trials. On The Basis Of Sensory Evaluation, Thr

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Other Details

• Paper id:

  IJSARTV4I1228033

• Published in:

  Volume: 4 Issue: 12 December 2018

• Publication Date:

  2018-12-10

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