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Physico-chemical and sensory changes during the storage of lal peda

Alok Jha1, Arvind Kumar1, Parul Jain1

  • 1Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.

Journal of Food Science and Technology
|May 31, 2014
PubMed

Keywords:
Free fatty acidHydroxy methyl furfuralLal pedaSensory attributesTextural changesThiobarbituric acid

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