Effect of processing variables on quality of milk burfi prepared with and without sugar-Reference-Cited by-同舟云学术

Effect of processing variables on quality of milk burfi prepared with and without sugar

Published:2010-01 Issue:1 Volume:47 Page:114-118
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Chetana R.,Ravi R.,Yella Reddy S.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-010-0005-5.pdf

Reference18 articles.

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2. AOAC (2005) Official methods of analysis. 18th edn, Association of Official Analytical Chemists, Maryland, USA

3. Arora S, Singh VP, Sharma V, Wadhwa BK, George V, Singh AK, Sharma GS (2009) Analysis of sucralose and its storage stability in burfi. J Food Sci Technol 46:114–117

4. Arora S, Singh VP, Yarrakula S, Gawande H, Narendra K, Sharma V, Wadhwa BK, Tomer SK, Sharma GS (2007) Textural and microstructural properties of burfi made with various sweeteners. J Text Stud 38:684–697

5. Box GEP, Wilson KG (1951) On the experimental attainment of optimum conditions. J Royal Statistics Soc 13:1–45

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