The Indian Journal of Nutrition and Dietetics

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Fortification of Fruits and Ginger with Soybean for Protein Rich Toffees


Affiliations
1 Department of Postharvest Technology, Dr Y.S.Parmar University of Horticulture and Forestry, Nauni, Solan.(H.P) 173 230, India
     

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Production of stone fruits, temperate fruits and ginger are Increasing in tine state of Himachal Pradesh. The fruits are normaly very perishable items mainly stone fruits like plum, apricot and peach. Apricot is not utilized for any product making except for chutney, jam, squash, nectar etc.
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  • Fortification of Fruits and Ginger with Soybean for Protein Rich Toffees

Abstract Views: 258  |  PDF Views: 0

Authors

S. K. Chauhan
Department of Postharvest Technology, Dr Y.S.Parmar University of Horticulture and Forestry, Nauni, Solan.(H.P) 173 230, India
R. C. Sharma
Department of Postharvest Technology, Dr Y.S.Parmar University of Horticulture and Forestry, Nauni, Solan.(H.P) 173 230, India

Abstract


Production of stone fruits, temperate fruits and ginger are Increasing in tine state of Himachal Pradesh. The fruits are normaly very perishable items mainly stone fruits like plum, apricot and peach. Apricot is not utilized for any product making except for chutney, jam, squash, nectar etc.