Lataa...
Optimization of processing parameters and ingredients for development of low-fat fibre-supplemented paneer
Increasing demand of low calorie and high fibre containing products give impetus to dairy industry for development of a well palatable low calorie dairy products like paneer. The objective of the present study was to develop low-fat fibre-supplemented paneer. The ingredients were chosen for low-fat...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
|---|---|
| Päätekijät: | , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2013
|
| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4325042/ https://ncbi.nlm.nih.gov/pubmed/25694679 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1049-0 |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|