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Study on the Manufacture and Shelf Life of Mango Fruit Dahi (Paperback)
Loot Price: R1,308
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Study on the Manufacture and Shelf Life of Mango Fruit Dahi (Paperback)
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Consumer preference for food is motivated by many criteria and
especially by its flavor. Plain dahi has a weak but distinctive and
fragile flavor that is influenced by different factors, for
example, viscosity, nonvolatile components, and aroma. Now there
has been a good demand for fruits dahi. Traditionally, fruit like
strawberry, jackfruit, apricot and black current are used for
manufacture of fruit yoghurt. Recently very few research have been
carried out on fruits dahi. When fruits juice is added in milk for
the preparation of dahi, the taste, flavor and nutrient content of
dahi is increased. Among different types of fruit, mango is
customary fruit and the price of mango is cheaper than other
fruits. Researcher and students of dairy chemistry will be
benefited by studying this book and will know the details of
manufacture of different types of dahi, determination procedure of
nutritive value of milk, dahi and mango juice. Manufacturer will be
able to produce mango fruit dahi using appropriate level of mango.
General
Imprint: |
Lap Lambert Academic Publishing
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Country of origin: |
Germany |
Release date: |
July 2012 |
First published: |
July 2012 |
Authors: |
Sudeb Saha
• Anzuman Ara
• Mohammad Mehedi Hasan Khan
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Dimensions: |
229 x 152 x 5mm (L x W x T) |
Format: |
Paperback - Trade
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Pages: |
88 |
ISBN-13: |
978-3-659-17989-1 |
Categories: |
Books
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LSN: |
3-659-17989-2 |
Barcode: |
9783659179891 |
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