Open AccessStudy on the selected engineering properties and sensory evaluation of tikur blended Chhana podo during infrared radiation assissted baking
Author(s) -
N. Prasanna,
Ch. Someshwara Rao,
B. Manjula
Publication year - 2018
Publication title -
international journal of processing and post harvesting technology
Language(s) - English
Resource type - Journals
eISSN - 2231-6426
pISSN - 0976-5638
DOI - 10.15740/has/ijppht/9.1/1-9
Subject(s) - sensory system , food science , infrared , biomedical engineering , chemistry , biology , optics , medicine , physics , neuroscience