tailieunhanh - Phenolic content and antioxidant properties of herbal sandesh
Natural sources of antioxidant viz. basil (Ocimum sanctum), coriander (Coriandrum sativum), pudina (Mentha arvensis) have been used to fortify sandesh, in the form of herbal juice @ 4%, 5%, 5% (w/v basis of chhana) level individually into sandesh, a heat-acid coagulated product which is analogous to cottage cheese. |
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