Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology

International Journal of Dairy Technology

Volumn 58, Issue 1, 2005, Pages 51-58

  Verma, P ^a   Agrawal, U S ^a   Sharma, A K ^b   Sarkar, B C ^b   Sharma, H K ^b  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^b SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Cheese analogue; Pigeon pea milk; Response surface methodology (RSM); Soy milk

Indexed keywords

FAT; PROTEIN; WATER;

ARTICLE; CHEESEMAKING; CONCENTRATION (PARAMETERS); FOOD COMPOSITION; FOOD PROCESSING; INCUBATION TIME; NONHUMAN; PH; PIGEONPEA; PRESSURE; PRIORITY JOURNAL; RESPONSE SURFACE METHOD; SOLID; SOYBEAN MILK; TEMPERATURE DEPENDENCE;

CAJANUS CAJAN; COLUMBA; GLYCINE MAX; PISUM SATIVUM;

EID: 13244260832     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2005.00182.x     Document Type: Article

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