Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan

Author:

Sreeja V.,Prajapati Jashbhai B.

Publisher

Springer Singapore

Reference119 articles.

1. Agarwal KN, Bhasin SK (2002) Feasibility studies to control acute diarrhea in children by feeding fermented milk preparations actimel and indian dahi. Eur J Clin Nutr 56:S56–S59

2. Ashar MN, Chand R (2004) Fermented milk containing ACE-inhibitory peptides reduces blood pressure in middle aged hypertensive subjects. Milchwissenschaft 59:363–366

3. Ayebo AD, Shahani KM (1980) Role of cultured dairy products in diet. Cult Dairy Prod J 15:21–29

4. Aziz T (1985) Thermal processing of dahi to improve its keeping quality. Indian J Nutr Diet 22:80–87

5. Bardale PS, Waghmare PS, Zanjad PN, Khedkar DM (1986) The preparation of Shrikhand like product from skim milk chakka by fortifying with fruit pulps. Indian J Dairy Sci 39:480–483

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