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Studies on formulation of whey protein enriched concentrated tomato juice beverage

  • Published:2013-08-07 Issue:2 Volume:52 Page:885-893
  • ISSN:0022-1155
  • Container-title:Journal of Food Science and Technology
  • language:en
  • Short-container-title:J Food Sci Technol

Author:

Rajoria Avneet,Chauhan Anil K.,Kumar Jitendra

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference20 articles.

1. Amerine MA, Pongborn RM, Roessler EB (1965) Principles of sensory evaluation of food. Academic Press, Inc., New York

2. AOAC (1984) Official methods of analysis of AOAC International. Association of Official Analytical Chemists, Virginia

3. AOAC (1997) Official methods of analysis of AOAC International. Association of Official Analytical Chemists, Virginia

4. Driessen FM, Van Den Berg MG (1990) New developments in whey drinks. IDF Bull 250:11–19

5. Giovannucci E (1999) J Natl Cancer Inst 91:313–331

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