Acceptability Trials of Milk and Curds after Boiling/Storing in Different Types of Utensils

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Authors

  • Padmini Gupta
     Department of Home Science, Maharani's College, University of Rajasthan, Jaipur-302004 ,IN

Abstract

Milk is an ideal food for both young and old and its merits, from the nutritional stand point as well as from the culinary perspectives are appreciated widely. It is a complex fluid containing a variety of proteins, of good quality fats and carbohydrates (in the unique form of lactose) and innumerable minerals and vitamins.

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Published

1989-06-01

How to Cite

Gupta, P. (1989). Acceptability Trials of Milk and Curds after Boiling/Storing in Different Types of Utensils. The Indian Journal of Nutrition and Dietetics, 26(6), 171–174. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13712

Issue

Volume 26, Issue 6, June 1989

Section

Articles

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