Studies of fortification of sour whey concentrate in chakka for preparation of shrikhand

Journal of Food Science and Technology

Volumn 38, Issue 3, 2001, Pages 294-295

  Giram, S D ^a   Barbind, R P ^a   Pawar, V D ^a   Sakhale, B K ^a   Agarkar, B S ^a  

^a MARATHWADA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chakka; Fortification; Sensory qualities; Shrikhand; Whey concentrate

Indexed keywords

EID: 0035328488     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)