Effect of Ingredients and Processing Parameters on the Texture and Microstructure of Acid-Heat Coagulated Dairy Dessert
Author:
Affiliation:
1. ICAR-National Dairy Research Institute; Karnal Haryana 132001 India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12841/fullpdf
Reference28 articles.
1. Micro-and macro-structure of cow, buffalo and mixed milk rasogolla: A comparative scanning electron and light microscope study;Adhikari;Le Lait.,1992a
2. Texture and microstructure of chhana and rasogolla made from cows' milk;Adhikari;J. Dairy Res.,1992b
3. Microstructure and texture of khoa and gulabjamun made from cows' milk: Heat-induced changes during processing and frying;Adhikari;J. Sci. Food Agric.,1993
4. Texture and microstructure of chhana and rasogolla made from buffalo milk;Adhikari;Aust. J. Dairy Technol,1993
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