Effect of calcium and vitamin D2fortification on quality characteristics of dahi-Reference-Cited by-同舟云学术

Effect of calcium and vitamin D2fortification on quality characteristics of dahi

Published:2016-10-25 Issue:2 Volume:70 Page:269-276
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Kaushik Ravinder¹,Sachdeva Bhawana²,Arora Sumit³

Affiliation:

1. School of Bioengineering and Food Technology; Shoolini University; Solan Himachal Pradesh India

2. Food and Agriculture Department; Bureau of Indian Standards; New Delhi India

3. Dairy Chemistry Division; National Dairy Research Institute; Karnal Haryana India

Funder

Department of Biotechnology (Delhi, India)

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12333/fullpdf

Reference36 articles.

1. Qualitative characteristics of dahi prepared from Non-fat dry milk fortified with vegetable oil;Begum;Bangladesh Research Publications Journal,2011

2. Effects of different approaches on the quality of dahi;Bhuiyan;Journal of Bangladesh Agriculture University,2010

3. Incorporation of bifidobacteria into cheese: challenges and rewards;Boylston;International Dairy Journal,2004

4. Influence of calcium chloride on the chymosin-initiated coagulation of casein micelles;Bringe;Journal of Dairy Science,1986

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