Author:
Singh Tarun Pal,Chauhan Geeta,Mendiratta S. K.,Agrawal Ravi Kant,Arora Shalini
Publisher
Springer Science and Business Media LLC
Reference30 articles.
1. Alpaslan M, Hayta M (2006) The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. J Food Qual 29:617–627
2. Aneja RP, Mathur BN, Chandan RC, Banerjee AK (2002) Heat-acid coagulated products. Technology of Indian milk products. A Dairy India Publication, Delhi, pp 150–155
3. Arora SK, Patel AA (2015) Development of yoghurt “rich-in” dietary fiber and its physico-chemical characterization. Int J Basic Appl Agric Res 13(2):148–155
4. Arora SK, Patel AA (2017) Effect of fiber blends, total solids, heat treatment, whey protein concentrate and stage of sugar incorporation on dietary fiber-fortified Kheer. J Food Sci Technol 54(11):3512–3520
5. Bandyopadhyay P, Khamrui K (2007) Technological advancements on traditional Indian desiccated and heat acid coagulated dairy products. Bull Int Dairy Fed 415:4–10
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献