Standardization of Fat:SNF ratio of milk and addition of sprouted wheat fada (semolina) for the manufacture of halvasan-Reference-Cited by-同舟云学术

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Standardization of Fat:SNF ratio of milk and addition of sprouted wheat fada (semolina) for the manufacture of halvasan

Published:2013-12-11 Issue:4 Volume:52 Page:2296-2303
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Chaudhary Apurva H.,Patel H. G.,Prajapati P. S.,Prajapati J. P.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-013-1205-6.pdf

Reference14 articles.

1. Franklin JG, Sharpe ME (1963) The incidence of bacteria in cheese milk and Cheddar cheese and their association with flavour. J Dairy Res 30:87–99

2. Indian Standard: 1479 (Part II) (1961) Methods of test for dairy industry, (Part II). Chemical analysis of milk. Bureau of Indian Standards, Manak Bhavan, New Delhi

3. Indian Standard: 2311 (1963) Fat extraction apparatus for milk and milk products (First Revision). Bureau of Indian Standards, Manak Bhavan, New Delhi

4. Indian Standard: 2802 (1964) Specifications for ice-cream. Bureau of Indian Standards, Manak Bhavan, New Delhi

5. Indian Standard: 1166 (1968) Specifications for condensed milk, partly skimmed and skimmed condensed milk (Second Revision). Bureau of Indian Standards, Manak Bhavan, New Delhi

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