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Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage
The present work was conducted to evaluate the quality of milk (fresh/acidic/neutralized) on the physico-chemical, textural and fatty acid profile of khoa prepared from buffalo milk and stored in poly-alu-poly laminates for 30 °C/7 days and 5 °C/21 days, respectively. The degree of deterioration of...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6423191/ https://ncbi.nlm.nih.gov/pubmed/30956310 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03601-3 |
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