Physico-chemical and sensory changes during the storage of lal peda

@article{Jha2012PhysicochemicalAS,
  title={Physico-chemical and sensory changes during the storage of lal peda},
  author={A. Jha and A. Kumar and Parul Jain and Hari Om and R. Singh and D. S. Bunkar},
  journal={Journal of Food Science and Technology},
  year={2012},
  volume={51},
  pages={1173-1178}
}
Lal peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. It is a nutritive, palatable and a very good source of energy. In order to commercially manufacture and market lal peda, studies on its shelf-life were considered to be very important. Lal peda samples were packed in paper boxes and stored at two different… Expand
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