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Standardization of rate of sugar addition for the manufacture of Thabdi
Traditional Indian Dairy Products are manufactured in India using an age old practice which varies from place to place. For manufacture of these products industrially, a standard formulation is required. Thabdi, a region specific, very popular heat desiccated milk product is one of such products whi...
保存先:
| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2013
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4325030/ https://ncbi.nlm.nih.gov/pubmed/25694732 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1048-1 |
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