Storage stability, nutritional profiling and consumer acceptability of a milk-sorghum-based breakfast smoothie-Reference-Cited by-同舟云学术

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Storage stability, nutritional profiling and consumer acceptability of a milk-sorghum-based breakfast smoothie

Published:2024 Issue:3 Volume:2 Page:729-740
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Rani Rekha¹^ORCID,Sabikhi Latha²,M. H. Sathish Kumar³

Affiliation:

1. Department of Dairy Technology, ICAR-National Dairy Research Institute, Karnal, Haryana, India

2. Principal Scientist and Head, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India

3. Scientist, Dairy Technology Section, ICAR-National Dairy Research Institute, SRS, Adugodi, Hosur Road, PIN-560030, Bengaluru, Karnataka, India

Abstract

This study was conducted to estimate the storage stability of a milk-sorghum-based functional breakfast smoothie (MSBS).

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D4FB00038B

Reference43 articles.

1. The functionality and extraction of protein from sorghum, finger millet, and Kodo millet: a review

2. Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

3. Microbiological quality and safety of smoothies treated in different pressure–temperature domains: effects on indigenous fruit microbiota and Listeria monocytogenes and their survival during storage

4. Fruit and vegetable smoothies preservation with natural antimicrobials for the assurance of safety and quality

5. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Formulation and Evaluation of Ready-to-Reconstitute Smoothie Mix with Little Millet;Journal of Scientific & Industrial Research;2024-05

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