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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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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2012
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| 主題: | |
| オンライン･アクセス: | 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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