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Milk powder incorporation in the cereal-based Nepalese indigenous food bhakka and its quality assessment

S. Dahal

S. Dahal

Tribhuvan University, Department of Food Technology, Central Department of Food TechnologyDharan, Nepal
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Dahal, S.
, 
B. K. Rajbanshi

B. K. Rajbanshi

Tribhuvan University, Department of Food Technology, Central Department of Food TechnologyDharan, Nepal
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Rajbanshi, B. K.
, 
G. Bhattarai

G. Bhattarai

Tribhuvan University, Department of Food Technology, Central Department of Food TechnologyDharan, Nepal
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Bhattarai, G.
, 
A. Dangal

A. Dangal

Tribhuvan University, Department of Food TechnologyNepal
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Dangal, A.
, 
P. Timsina

P. Timsina

Tribhuvan University, Department of Food Technology, Central Campus of TechnologyNepal
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Timsina, P.
 et 
A. Bohara

A. Bohara

Rajiv Gandhi University of Health Science, Department of PhysiotherapyIndia
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Bohara, A.
  
05 janv. 2023
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Publié en ligne: 05 janv. 2023
Pages: 40 - 50
DOI: https://doi.org/10.2478/ausal-2022-0004
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© 2022 S. Dahal et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Langue:
Anglais
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Sujets de la revue:
Affaires et économie, Gestion d'entreprise, Industries, Agroalimentaire, industrie alimentaire, Chimie industrielle, Science et technologie alimentaires
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