Effect of Level of Sorghum and WPC-80 on Quality of Sorghum Incorporated Chhana Cake
Barot Amitkumar M., Pinto Suneeta V., Dharaiya, Chetan N & Patel Sunil M. · Archives of Current Research International · 2024
The objective of the present investigation was to develop a technology for manufacture of a millet based chhana cake. Sorghum incorporated chhana cake (SCC) was prepared using chhana as base material. Sorghum flour was added @ 20 % (w/w of chhana). Four batches of chhana were pre...
Open access
Research Article
10.9734/acri/2024/v24i10937