tailieunhanh - Formulation of silkworm (Bombyx mori L.) pupal tamarind ball and its shelf life study
The results of the experiment carried out on the development of silkworm pupal tamarind ball (SPTB) with incorporation of silkworm pupal residue powder (SPRP) revealed that, 5 per cent SPRP incorporated SPTB was found to be best accepted with scores for appearance (), colour (), texture (), aroma (), taste () and overall acceptability (). | Formulation of silkworm Bombyx mori L. pupal tamarind ball and its shelf life study
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