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pro vyhledávání: '"Sakshi Hundare"'
Autor:
Komal C. Mahulkar, Ashanka Patil, Prasanna P. Bhalerao, Ashish Dabade, Sakshi Hundare, Pravin Bhushette, Sachin K Sonawane
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100600- (2024)
The study aimed to optimize a formulation for a millet-based multigrain waffle ice cream cone using Response Surface Methodology (RSM). The multigrain waffle cone was formulated using finger millet (ragi), Buckwheat, Amaranth, and Pearl millet (Bajra
Externí odkaz:
https://doaj.org/article/5c70d1f365bd4b6a808ed555e89975cf
