Optimization of Rabadi-like fermented milk beverage using pearl millet

Author:

Modha Hiral,Pal Dharam

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference17 articles.

1. AACC (2000) Approved methods of the American Association of Cereal Chemists, 10th edn. Washington DC

2. Amice-Quemeneur N, Haluk JP, Hardy J, Kravtchenko TP (1995) Influence of the acidification process on the colloidal stability of acidic milk drinks prepared from reconstituted non-fat dry milk. J Dairy Sci 78:2683–2690

3. AOAC (1995) Official methods of analysis, 11th edn. Association of Official Analytical Chemists, Washington DC

4. Basset HJ (1983) Use of stabilizers in cultured dairy foods. Cult Dairy Prod J 18:27–30

5. Campbell-Platt G (1994) Fermented foods—a world perspective. Food Res Intl 27:253–257

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