Abstract
… The resulting dough is kneaded and cooled at 2– 4°C, and left for hardening for 2–3 days. The hard cake is cut and dried before adding various flavors to produce multiple products. The dried cake is fried to obtain crispy, crunchy texture of rice crackers …
Cite
CITATION STYLE
APA
Soni, B., Chauhan, G., Mendiratta, S. K., Soni, A., & Mohapatra, S. (2020). Development and Quality Evaluation of Milk-based Snack “Milk Crisp.” International Journal of Current Microbiology and Applied Sciences, 9(8), 2016–2039. https://doi.org/10.20546/ijcmas.2020.908.230
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