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Effect of heat treatment on the storage stability of low calorie milk drinks
The study was undertaken to study the effect of heat treatment on the storage stability of cardamom flavoured low calorie milk drinks (CFDs). The drinks prepared by replacing sugar with sucralose and adding inulin in milk of 0.5 % fat and 8.5 % milk solid-not-fat were subjected to pasteurization and...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4152482/ https://ncbi.nlm.nih.gov/pubmed/25190842 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0714-z |
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