Influence of storage on physico-chemical physiognomies of fermented whey cereal (pearl millet and moth bean) beverage

Author:

Rani MonikaORCID,Dabur R. S.,Bishnoi Suman,Jairath Gauri

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference31 articles.

1. APHA (1992) Compendium of methods for the microbiological examination of foods. In: Vandergant C, Splittstoesser DF, American Public Health Association, Washington, D.C, Adwan L, (eds) Fermented dairy drinks under pressure (online). Euromonitor international archive. Available from: http://www.euromonitor.com/article.asp?id=1371

2. AOAC (2007) Official methods of analysis, 18th edn. Association of Official Analytical Chemists, Washington, D.C.

3. Behare PV, Prajapati JB (2007) Thermization as a method for enhancing the shelf life of cultured buttermilk. Indian J Dairy Sci 60(2):86–93

4. O’Callaghan YC, Shevade AV, Guinee TP, O’Connor TP, O’Brien NM (2019) Comparison of the nutritional composition of experimental fermented milk:wheat bulgur blends and commercially available kishk and tarhana products. Food Chem 278:110–118

5. Chavan RS, Shraddha RC, Kumar A, Nalawade T (2015) Whey based beverage: its functionality, formulations, health benefits and applications. J Food Proc Technol 6(10):495

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