Author:
Aggarwal Ankur,Seth Raman,Gandhi Kamal,Wangdare Sachin
Publisher
Springer Science and Business Media LLC
Reference34 articles.
1. Acquistucci R (2000) Influence of maillard reaction on protein modification and colour development in pasta. Comparison of different drying conditions. LWT Food Sci Technol 33:48–52.
https://doi.org/10.1006/fstl.1999.0606
2. Adam AC, Rubio-Texeira M, Polaina J (2004) Lactose: the milk sugar from a biotechnological perspective. Crit Rev Food Sci Nutr 44:553–557.
https://doi.org/10.1080/10408690490931411
3. AOAC (1975) Official methods of analysis of the association of official analytical chemists. Association of Official Analytical Chemists, Washington, USA
4. AOAC International (1995) Official methods of analysis, 15th edn. Washington, D.C
5. Bansal N (2011) Concentrated dairy products| khoa. In: Encyclopedia of dairy sciences: Second Edition Elsevier Ltd., The University of Queensland, Brisbane, QLD, Australia, pp 881–886.
https://doi.org/10.1016/b978-0-12-374407-4.00103-5
Cited by
8 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