Preparation and physicochemical characterization of ghee and mūrcchita ghŗ̥ta-Reference-Cited by-同舟云学术

Preparation and physicochemical characterization of ghee and mūrcchita ghŗ̥ta

Published:2020-07 Issue:3 Volume:11 Page:256-260
ISSN:0975-9476
Container-title:Journal of Ayurveda and Integrative Medicine
language:en
Short-container-title:Journal of Ayurveda and Integrative Medicine

Author:

Lamsal Bidit,Bhandari Tika Ram,Panta Prasamsha,Saiter Jean Marc,Pokhrel Shanta,Katuwal Tika Bahadur,Adhikari Rameshwar

Funder

Mettler-Toledo

Publisher

Elsevier BV

Subject

Complementary and alternative medicine,Drug Discovery

Reference38 articles.

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3. Modernization of traditional dairy products sector techno economic assessment and strategy formulation for up gradation of Chhana manufacturing;Dutta,2011

4. Association of trans fatty acids (vegetable ghee) and clarified butter (Indian ghee) intake with higher risk of coronary artery disease in rural and urban populations with low fat consumption;Singh;Int J Cardiol,1996

5. Effects of diets enriched in saturated (palmitic), monounsaturated (oleic), or trans (elaidic) fatty acids on insulin sensitivity and substrate oxidation in healthy adults;Lovejoy;Diabetes Care,2002

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