Mahuya Bandyopadhyay

A process for preparing a natural antioxidant enriched dairy product (Sandesh)

Incorporation of herbs into sandesh, an Indian sweet dairy product, as a source of natural antioxidants

The effect of coagulants on the texture of chhana (an acid and heat coagulated product made from milk)

Effect of beet and honey on quality improvement and carotene retention in a carrot fortified milk product

Effect of carrot on quality improvement of sweet syrupy cheese ball (Rasgulla)

ROLE OF CARROT ON SHELF STABILITY OF DAIRY DESSERT (RASOGOLLA) DURING REFRIGERATED STORAGE

Physical and sensory characteristics of low fat dairy dessert (Rasogolla) fortified with natural source of β- carotene

Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment

process for preparing a natural antioxidant enriched dairy product (Sandesh)

A comparative study of non-conventional coagulants vis-a-vis traditional coagulant on chhana (an acid and heat coagulated product from milk)