A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product-Reference-Cited by-同舟云学术

A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product

Published:2022-06 Issue: Volume:5 Page:100131
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Wani Aakash Dadarao,Prasad Writdhama^ORCID,Khamrui Kaushik,Jamb Sristi

Publisher

Elsevier BV

Subject

Food Science

Reference79 articles.

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2. Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension;Badola;J. Food Sci. Technol.,2022

3. Lipid complex effect on fatty acid profile and chemical composition of cow milk and cheese;Bodkowski;J. Dairy Sci.,2016

4. Evaluation of protein in foods: 1. A method for the determination of protein efficiency ratios;Chapman;Canadian J. Biochem. Physiol.,1959

5. Utilization of Ghee Residue in the Form of Chikki (candy) in Developing Confection Ice Cream (doctoral thesis) Department of Dairy Technology;Dobariya,2018

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