Selection of level and type of "LAB" starter in the preparation of dietetic shrikhand

Journal of Food Science and Technology

Volumn 34, Issue 4, 1997, Pages 340-342

  Suresh Subramonian, B ^a   Naresh Kumar, C ^a   Narasimhan, R ^a   Shanmugam, A M ^a   Mohamedhabibulla Khan, M ^a  

^a MADRAS VETERINARY COLLEGE   (India)

Author keywords

Acidity and pH; Dietetic shrikand; LAB starter; Level of starter; Sensory evaluation; Yield and total solid recovery

Indexed keywords

EID: 3943109516     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

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