Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology-Reference-Cited by-同舟云学术

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Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology

Published:2005-02 Issue:1 Volume:58 Page:51-58
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Tech

Author:

VERMA P,AGRAWAL U S,SHARMA A K,SARKAR B C,SHARMA H K

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2005.00182.x/fullpdf

Reference21 articles.

1. II. HEAT TREATMENT OF SOYMILK AND CULTURE ACTIVITY1

2. AOAC (1984 ) Method of Analysis. Association of Official Analytical Chemist, Washington, D.C., 14th edn .

3. Imitation milks fromCicer arietinum (L.),Vigna unguiculata (L.) walpers andVigna radiata (L.) wilczek and other legumes

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