Milk powder incorporation in the cereal-based Nepalese indigenous food bhakka and its quality assessment
, , , , oraz
05 sty 2023
O artykule
Data publikacji: 05 sty 2023
Zakres stron: 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.
Dahal, S.
Tribhuvan University, Department of Food Technology, Central Department of Food TechnologyDharan, Nepal
Rajbanshi, B. K.
Tribhuvan University, Department of Food Technology, Central Department of Food TechnologyDharan, Nepal
Bhattarai, G.
Tribhuvan University, Department of Food Technology, Central Department of Food TechnologyDharan, Nepal
Dangal, A.
Tribhuvan University, Department of Food TechnologyNepal
Timsina, P.
Tribhuvan University, Department of Food Technology, Central Campus of TechnologyNepal
Bohara, A.
Rajiv Gandhi University of Health Science, Department of PhysiotherapyIndia