Proximate and sensory analysis of cooked Red Rice (Raktashali) at room temperature

Authors

Dr. Manoja Joshi Author
Aparna More Author

Abstract

The study aimed to develop and standardize a wholesome and traditional Indian preparation using red rice (Raktashali), focusing on its proximate and sensory analysis at room temperature. The objective was to create a nutritious and innovative food product rooted in Ayurvedic literature

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Published

2024-01-01

Issue

Vol. 13 No. 3 (2024)

Section

Articles

How to Cite

Proximate and sensory analysis of cooked Red Rice (Raktashali) at room temperature. (2024). International Journal of Food and Nutritional Sciences, 13(3), 547-556. https://ijfans.org/index.php/Journal/article/view/1528

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