Studies on preparation of dietetic rasgulla (cheese ball) from edible quality flours and antioxidant rich vegetable oils

LWT

Volumn 86, Issue , 2017, Pages 473-482

  Sengupta, Samadrita ^a   Bhowal, Jayati ^a  

^a INDIAN INSTITUTE OF ENGINEERING SCIENCE AND TECHNOLOGY   (India)

Author keywords

Antioxidant activity; Non dairy rasgulla; Rice bran oil; Sesame; Soy

Indexed keywords

ANTIOXIDANTS; FURFURAL; PHYSICOCHEMICAL PROPERTIES;

ANTI-OXIDANT ACTIVITIES; NON-DAIRY RASGULLA; OVERALL ACCEPTABILITY; OXIDATIVE STABILITY; PROTEIN DIGESTIBILITY; PROXIMATE COMPOSITIONS; RICE BRAN OIL; SESAME;

DAIRIES;

EID: 85027505263     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.08.033     Document Type: Article

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