Optimisation of ingredients for a low-fat,Chhana-based dairy spread using response surface methodology-Reference-Cited by-同舟云学术

Optimisation of ingredients for a low-fat,Chhana-based dairy spread using response surface methodology

Published:2016-01-08 Issue:3 Volume:69 Page:393-400
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Amitraj Kumar¹,Khamrui Kaushik¹,Devaraja Hosapalya Chikkathimmappa¹,Mandal Surajit²

Affiliation:

1. Dairy Technology Division; National Dairy Research Institute; Karnal 132001 Haryana India

2. Dairy Microbiology Division; National Dairy Research Institute; Karnal 132001 Haryana India

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference27 articles.

1. Interrelationships among Instron textural parameters, composition and microstructure of khoa and gulabjamun made from buffalo milk;Adhikari;Journal of Food Science and Technology,1994

2. Technology standardization for production of cream based dairy spread Indian;Balasubramanyam;Journal of Dairy Science,1999

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