Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap

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Gurveer Kaur1, Tridib Kumar Goswami1

  • 1Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302 India.

Journal of Food Science and Technology
|January 28, 2021
PubMed

Keywords:
Coconut sapDefatted soy flourOverall acceptabilityProteinRasgullaSucrose

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