Sensory and textural profile of curd (dahi) from calcium enriched buffalo milk

Journal of Food Science and Technology

Volumn 43, Issue 1, 2006, Pages 38-40

  Ranjan, P ^a   Arora, S ^a   Sharma, G S ^a   Sindhu, J S ^a   Singh, G ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Buffalo milk; Calcium; Curd; Dahi; Fortification; Sensory properties; Texture

Indexed keywords

CALCIUM; PH; TEXTURES;

BUFFALO MILK; CURD; DAHI; FORTIFICATION; SENSORY PROPERTIES;

DAIRY PRODUCTS;

EID: 29244440131     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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