Dry leaves of Moringa oleifera was incorporated into butter milk at three different concentrations i. Addition of dry leaves of Moringa oleifera at all levels did not have any negative effect on pH and acidity of the fortified butter milk. Protein and ash content increased from 3. Iron and calcium content of the fortified butter milk increased from 0. Addition of dry leaves of Moringa oleifera at T 2 level did not have any significant effect on color, taste and overall acceptability scores.
Dairy Technology: Principles of Milk Properties and Processes (Food Science and Technology)
The overall acceptability score of T 3 was 6. Pakistan Journal of Nutrition, DOI: Full Name:. Online First. Current Issue. Chong, S. Lin, and X. Chun and R. Chun and S. Park , Effects of turbulence model and interfacial shear on heat transfer in turbulent falling liquid films , International Communications in Heat and Mass Transfer , vol. Crossley and M.
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Deresmes et al. Kessler , Food engineering and dairy technology , Kinsella and D. Kouhikamali, S. Noori-rahim-abadi, and M.
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