Department of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist- Ahmednagar, 413722
Online published on 1 May, 2014.
Bread prepared with 60% whey and 0.5% guar gum was standardized with highest overall acceptability.
Bread, whey, Hydrocolloids, Guar gum, Sensory quality
