Standardization of rate of sugar addition for the manufacture of Thabdi-Reference-Cited by-同舟云学术

Standardization of rate of sugar addition for the manufacture of Thabdi

Published:2013-06-13 Issue:2 Volume:52 Page:1152-1157
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Hirpara Krupa B.,Patel H. G.,Prajapati J. P.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-013-1048-1.pdf

Reference18 articles.

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2. 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

3. Gupta SK, Pal D (1985) Sensory evaluation of Indian milk products. Indian Dairyman 37(10):465–467

4. Indian Standard: 1166 (1968) Specifications for condensed milk, partly skimmed and skimmed condensed milk (second revision). Bureau of Indian Standards, Manak Bhavan

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

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