The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Rheological Quality of Rasogolla and Soy-Rasogolla


Affiliations
1 Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, W.B. 741252, India
     

   Subscribe/Renew Journal


Rasogolla is one of the most popular milk product of India. Method for preparation of rasogolla from cow milk chana has been standardized.
User
Notifications

Abstract Views: 316

PDF Views: 0




  • Rheological Quality of Rasogolla and Soy-Rasogolla

Abstract Views: 316  |  PDF Views: 0

Authors

S. K. Gangopadhyay
Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, W.B. 741252, India
S. R. Chakrabarti
Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, W.B. 741252, India
M. P. Gupta
Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, W.B. 741252, India

Abstract


Rasogolla is one of the most popular milk product of India. Method for preparation of rasogolla from cow milk chana has been standardized.