Studies on the development and storage of whey based RTS beverage from mango cv. Kesar.
Whey and juice of mango (cv. Kesar) were utilized at various combinations (70: 30, 75: 25
and 80: 20) for preparation of nutritious ready-to-serve (RTS) beverages and evaluated for …
and 80: 20) for preparation of nutritious ready-to-serve (RTS) beverages and evaluated for …
UTILIZATION SWEET WHEY IN PRODUCTION OF WHEY GUAVA BEVERAGES.
AAM Yonis, RM Nagib… - Journal of Food and Dairy …, 2014 - journals.ekb.eg
Whey and juice of guava (Pisdium guajava) were utilized at various combinations (85: 15,
80: 20, 75: 25 and 70: 30) for preparation of nutritious beverages and evaluated for various …
80: 20, 75: 25 and 70: 30) for preparation of nutritious beverages and evaluated for various …
Preparation and quality evaluation of mango based whey beverage
S Pandey, P Ojha - Journal of Food Science and Technology Nepal, 2020 - nepjol.info
This study aims to develop a beverage incorporating whey and mango pulp. Beverage was
prepared by blending whey and mango pulp in a ratio of 59.9: 30, 64.9: 2, 69.9: 20 and 74.9 …
prepared by blending whey and mango pulp in a ratio of 59.9: 30, 64.9: 2, 69.9: 20 and 74.9 …
[PDF][PDF] Research Journal of Pharmaceutical, Biological and Chemical Sciences
India's milk production has reached 84 million tons and is now looking for new outlets for
variety of dairy based convenience foods. Whey is the largest by-product of huge dairy …
variety of dairy based convenience foods. Whey is the largest by-product of huge dairy …
[PDF][PDF] Journal of Food
BK Sakhale, VN Pawar, RC Ranveer - 2012 - academia.edu
Whey and juice of mango (Cv. Kesar) were utilized at various combinations (70: 30, 75: 25
and 80: 20) for preparation of nutritious ready-to-serve (RTS) beverages and evaluated for …
and 80: 20) for preparation of nutritious ready-to-serve (RTS) beverages and evaluated for …