article Open Access
Effect of addition of inulin on chemical, organoleptic, microbiological and rheological properties of burfi.
International Journal of Chemical Studies · 2018 · Vol. 6(4) · pp. 2335–2339
Abstract
The objective of this study was to examine the effect of inulin on chemical, organoleptic, microbial and rheological properties of burfi. It is observed that addition of inulin content in burfi up to 7% level in khoa had significantly (P
Food Science and Nutritional StudiesRabbits: Nutrition, Reproduction, HealthOrganolepticInulinFood scienceRheologyChemistryMaterials scienceComposite material
Citations
2
FWCI
0.30
field-weighted impact
References
0
Percentile
62%
vs. same field & year
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