Evaluation of physicochemical, antioxidant, and sensory characteristics of khoa prepared from blends of soy and standardized milk-Reference-Cited by-同舟云学术

Evaluation of physicochemical, antioxidant, and sensory characteristics of khoa prepared from blends of soy and standardized milk

Published:2019-10-08 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Pratap Devendra¹,Singh Rakhi¹^ORCID,Ravichandran Chandrakala¹^ORCID,Ojha Ankur¹,Upadhyay Ashutosh¹,Kaur Barjinder Pal²^ORCID,Senthilkumar Thangalakshmi²

Affiliation:

1. Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat India

2. Departmentof Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14215

Reference43 articles.

1. Total inactivation of lipoxygenase in whole soya bean by pulsed light and the effect of pulsed light on the chemical properties of soya milk produced from the treated soya beans

2. Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives

3. Fermentation of soymilk by commercial lactic cultures: Development of a product with market potential

4. Reduction of Levels of Volatile Components Associated with the “Beany” Flavor in Soymilk by Lactobacilli and Streptococci

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