High hydrostatic pressure technology in dairy processing: a review

Por Chawla, Rekha, Patil, Girdhari Ramdass, Singh, Ashish Kumar
Publicado em 2010

Sensory characterization of doda burfi (Indian milk cake) using Principal Component Analysis

Por Chawla, Rekha, Patil, Girdhari Ramdas, Singh, Ashish Kumar
Publicado em 2011

Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi

Por Bhaskar, Dadi, Khatkar, Sunil Kumar, Chawla, Rekha, Panwar, Harsh, Kapoor, Swati
Publicado no J Food Sci Technol (2017)