ABSTRACT
prepared from chhana which is a famous product of Orissa that is eastern part of country.
Chhana podo prepared from cow milk standardized to 4 per cent fat using 25 per cent sugar and
5 per cent maida (52 M2) and baked for 80 mints at 150ºC had better sensory quality than 20
percent sngar and 4 percent maide (51 M2) 20 percent sugar and 5 percent maida and 25
percent sugar 4 percent maida (52 M1) other treatment combinations
KEYWORDS
REFERENCES
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