出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)
摘要：This study aims to develop a beverage incorporating whey and mango pulp. Beverage was prepared by blending whey and mango pulp in a ratio of 59.9:30, 64.9:2, 69.9:20 and 74.9:15 (with 10% sugar and 0.1% CMC at 0.3% acidity level). Among the treatments, best formulation of the beverage (based on sensory property) was found to be the whey and mango pulp ratio of 69.9:20 with 10% sugar and 0.1% CMC.
