Formulation and Quality Evaluation of Sisnu (Urtica plaviflora) Soup Powder

Authors

  • Geeta Bhattarai Central Department of Food Technology, Tribhuvan University, Dharan, Nepal
  • Pratigya Thapaliya Central Campus of Technology, Dharan, Tribhuvan University, Nepal
  • Dambar Bahadur Khadka Central Campus of Technology, Dharan, Tribhuvan University, Nepal

Keywords:

Sisnu (Urtica plavifolia), blanching, drying, soup powder, storage stability

Abstract

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Published

2017-12-01

How to Cite

Bhattarai, G., Thapaliya, P., & Khadka, D. B. (2017). Formulation and Quality Evaluation of Sisnu (Urtica plaviflora) Soup Powder. Himalayan Journal of Science and Technology, 1, 56-60. https://doi.org/10.3126/hijost.v1i0.25830

Issue

Vol. 1 (2017)

Section

Original Research Articles

License

© Himalayan Journal of Science and Technology
All rights reserved.

How to Cite

Bhattarai, G., Thapaliya, P., & Khadka, D. B. (2017). Formulation and Quality Evaluation of Sisnu (Urtica plaviflora) Soup Powder. Himalayan Journal of Science and Technology, 1, 56-60. https://doi.org/10.3126/hijost.v1i0.25830