Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee
Author:
Funder
NIFTEM
Publisher
Elsevier BV
Subject
Food Science
Reference56 articles.
1. Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads;Abdeldaiem;Grasas y Aceites,2014
2. Studying heating effects on desi ghee obtained from buffalo milk using fluorescence spectroscopy;Ahmad;PLoS One,2018
3. Characterisation of cow and buffalo ghee using fluorescence spectroscopy;Ahmad;International Journal of Dairy Technology,2020
4. Study of Fourier transform near infrared (FT-NIR) spectra of ghee (anhydrous milk fat);Antony;International Journal of Dairy Technology,2018
5. Effect of cholesterol removal on compositional and the physicochemical characteristics of anhydrous cow milk fat (cow ghee);Bhatia;International Journal of Food Properties,2019
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