Heat penetration characteristics and physico-chemical properties of in-pouch processed dairy dessert (kheer)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0750-8.pdf
Reference31 articles.
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3. Berry MR, Bradshaw JG (1982) Heat penetration for sliced mushrooms in brine processed in still and agitating retorts with comparisons to spore count reduction. J Food Sci 47:1698–1704
4. De S, Thompkinson DK, Gahlot DP, Mathur ON (1976) Studies on methods of preparation and preservation of kheer. Ind J Dairy Sci 29:316–318
5. Dileep AO, Sudhakara NS (2007) Retortable pouch packaging of deep-sea shrimp (Aristeus alcocki) in curry and quality evaluation during storage. J Food Sci Technol 44:90–93
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