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Effect of coagulants on the quality of chhana and rasogolla obtained from admixture of buffalo milk and butter milk
A study was carried out to investigate the effect of different coagulant (lactic acid, citric acid and calcium lactate) on yield, sensory and textural characteristics of chhana and rasogolla made from admixture of buffalo milk and sweet cream butter milk (SCBM). The highest yield of chhana was obser...
Zapisane w:
| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2013
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348269/ https://ncbi.nlm.nih.gov/pubmed/25745249 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1146-0 |
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