Laddar...
Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milk
Khoa is a heat desiccated milk product which serves as base material for traditional dairy based Indian sweets. Sensory, textural and microstructural changes in khoa were studied to assess the effect of developed acidity and neutralization of milk. Noticeable changes were observed in sensory, textur...
Sparad:
| I publikationen: | J Food Sci Technol |
|---|---|
| Huvudupphovsmän: | , , , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2017
|
| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5306028/ https://ncbi.nlm.nih.gov/pubmed/28242934 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2468-5 |
| Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|