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Pinto, Suneeta V.
- Comparision of Physico-Chemical, Microbiological and Sensory Quality of Rava Burfi With Mawa Burfi
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Authors
Affiliations
1 Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat), IN
2 Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat), IN
3 Department of Dairy Engineering, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat), IN
1 Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat), IN
2 Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat), IN
3 Department of Dairy Engineering, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat), IN
Source
Asian Journal of Home Science, Vol 12, No 2 (2017), Pagination: 522-530Abstract
In the present study, changes in compositional, physico-chemical, rheological, sensory and microbial properties (SPC, yeast and mould count and coliform count) of Rava burfi and Mawa burfi were compared.Keywords
Burfi, Rava, Khoa, Liquid Glucose.
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