Improvements in makkhan (traditional Indian cultured butter) production: a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04711-z.pdf
Reference74 articles.
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2. Ahmad N, Saleem M (2018) Studying heating effects on desi ghee obtained from buffalo milk using fluorescence spectroscopy. PLoS ONE 13:e0197340
3. Aneja RP, Murthi TN (1990) Conjugated linoleic acid contents of Indian curds and ghee. Ind J Dairy Sci 43:231–238
4. Aneja RP, Mathur B, Chandan RC, Banerjee AK (2002) Technology of Indian milk products. A Dairy India Publication, Delhi
5. Bernas A, Murzin DY (2005) Linoleic acid isomerization on Ru/Al2O3 catalyst 1: conjugation and hydrogenation. Chem Eng J 115:13–22
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