Effects of baking conditions on colour, texture and crumb grain characteristics of Chhana Podo (English)
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In:
International journal of dairy technology
;
68
, 2
; 270-280
;
2015
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ISSN:
- Article (Journal) / Print
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Title:Effects of baking conditions on colour, texture and crumb grain characteristics of Chhana Podo
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Contributors:
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Published in:International journal of dairy technology ; 68, 2 ; 270-280
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Publisher:
- New search for: Wiley & Sons
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Place of publication:Oxford
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Publication date:2015
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34 / 58.34 / 48.61 / 48.61
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Source:
Table of contents – Volume 68, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 153
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The effects of consuming probiotic‐fermented milk on the immune system: A review of scientific evidenceSantiago‐López, Lourdes / Hernández‐Mendoza, Adrián / Garcia, Hugo S / Mata‐Haro, Verónica / Vallejo‐Cordoba, Belinda / González‐Córdova, Aarón F et al. | 2015
- 166
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Determining Neu5Ac in infant formula with ultra‐performance liquid chromatography–tandem mass spectrometryLi, Chun / Liu, Libo / Xie, Honglei / Liu, Ning et al. | 2015
- 174
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Thermo‐stable semihard Gouda‐type cheese by combining homogenisation and microfiltration of cheese milkSchenkel, Philipp / Hinrichs, Jörg et al. | 2015
- 183
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Preparation and evaluation of low‐calorie functional ice cream containing inulin, lactulose and Bifidobacterium lactisHashemi, Majid / Gheisari, Hamid Reza / Shekarforoush, Shahram et al. | 2015
- 190
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Optimisation of sweetener and bulking agent levels for the preparation of functional Chhana‐murkiGurditta, Harsh / Patel, Ashok A. / Arora, Shalini et al. | 2015
- 198
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Conjugated linoleic acid content in fermented goat milk as affected by the starter culture and the presence of free linoleic acidTrigueros, Lorena / Barber, Xavier / Sendra, Esther et al. | 2015
- 207
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Development of a method employing reversed‐phase thin‐layer chromatography for establishing milk fat purity with respect to adulteration with vegetable oilsUpadhyay, Neelam / Kumar, Anil / Rathod, Gopal / Goyal, Ankit / Lal, Darshan et al. | 2015
- 218
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The influence of retail display storage on the fatty acid composition of modified atmosphere packaged Graviera Agraphon cheeseFletouris, Dimitrios J / Govari, Maria A / Botsoglou, Evropi N et al. | 2015
- 227
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Current performance of food safety management systems of dairy processing companies in TanzaniaKussaga, Jamal B / Luning, Pieternel A / Tiisekwa, Bendantunguka P M / Jacxsens, Liesbeth et al. | 2015
- 253
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Impact of fortification with iron salts and vitamin A on the physicochemical properties of laboratory‐pasteurised toned milk and bioaccessibility of the added nutrientsSachdeva, Bhawana / Kaushik, Ravinder / Arora, Sumit / Indumathi, Kangampalayam P et al. | 2015
- 261
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Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein‐fortified set yoghurt) using polymerised whey protein as a co‐thickening agentWang, Cuina / Gao, Feng / Zhang, Tiehua / Wang, Yulong / Guo, Mingruo et al. | 2015
- 270
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Effects of baking conditions on colour, texture and crumb grain characteristics of Chhana PodoKumari, Anu / Eljeeva Emerald, Franklin Magdaline / Simha, Vikram / Pushpadass, Heartwin A et al. | 2015
- 281
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Sensory evaluation of ovine milk yoghurt with inulin additionBalthazar, Celso Fasura / Gaze, Leonardo Varon / Azevedo da Silva, Hugo Leandro / Pereira, Camila Serva / Franco, Robson Maia / Conte‐Júnior, Carlos Adam / de Freitas, Mônica Queiroz / de Oliveira Silva, Adriana Cristina et al. | 2015
- 291
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A comparative biochemical study of two industrially produced short‐ripened cow's milk cheeses with PDO status: Rennet‐curd Tetilla cheese and acid‐curd Cebreiro cheeseCenteno, Juan Antonio / Rodríguez‐Alonso, Patricia / Carballo, Javier / Garabal, José Ignacio et al. | 2015
- 299
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Concentration characteristics of bovine [beta]-defensin 1 and 2 in fresh bovine milk and infant formulaXiao-Fang Wang et al. | 2015
- 299
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Concentration characteristics of bovine β‐defensin 1 and 2 in fresh bovine milk and infant formulaWang, Xiao‐Fang / Cao, Rui‐Ming / Li, Jing / Wu, Sheng‐Mei / Chen, Tong‐Xin et al. | 2015
- 302
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Joan Betts OBE| 2015
- 303
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Dairy Technology: Volume 1 – Milk and Milk Processing; Volume 2 – Dairy Products and Quality Assurance (2014), edited by S. Singh, New India Publishing Agency, New Delhi, India. Vol. 01: ISBN 978‐93‐83305‐08‐7. Price £40; Vol. 02: ISBN 978‐93‐83305‐09‐4. Price £40.Mehta, Bhavbhuti M. et al. | 2015