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

Data publikacji: 05 sty 2023

Zakres stron: 40 - 50

DOI: https://doi.org/10.2478/ausal-2022-0004

Słowa kluczowe

Bhakka, rice flour, milk powder, proximate composition, indigenous food, sensory evaluation

© 2022 S. Dahal et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.