A comparison of the physico-chemical properties of low-cholesterol ghee with standard ghee from cow and buffalo creams-Reference-Cited by-同舟云学术

A comparison of the physico-chemical properties of low-cholesterol ghee with standard ghee from cow and buffalo creams

Published:2010-05 Issue:2 Volume:63 Page:252-255
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

KUMAR MANOJ,SHARMA VIVEK,LAL DARSHAN,KUMAR AMIT,SETH RAMAN

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2010.00572.x/fullpdf

Reference28 articles.

1. Optimizing cholesterol removal in cream using beta-cyclodextrin and response surface methodology;Ahn;Journal of Food Science,1999

2. Anon (2008) Buffalo milk Vs cow milk. [Internet document] URL http://www.indiadairy.com/info_buffalo_milk_vs.html#vitamin. Accessed 06/09/2008.

3. Anon (2009) [Internet document] URL http://www.vegsoc.org/info/vegan-nutrition.html. Accessed 22/11/2009.

4. A study of dietary cholesterol induced changes in serum lipid lipoproteins in healthy male children, adolescent and middle aged volunteers;Arora;Indian Pediatrics,1990

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