摘要 : Fortified low fat functional dahi prepared by supplementing skimmed buffalo milk with beta-glucan (0.25, 0.50, 0.75 and 1.0%) was assessed for physico-chemical, rheological, textural, colour and sensorial characteristics. Total so... 展开
作者 | Bhaskar~ Dadi Khatkar~ Sunil Kumar Chawla~ Rekha Panwar~ Harsh Kapoor~ Swati |
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作者单位 | |
期刊名称 | 《Journal of Food Science and Technology》 |
总页数 | 10 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Dahi beta-Glucan Textural properties Low fat Buffalo milk |
馆藏号 | N2008EPST0008794 |