Optimization of ingredient levels for manufacturing malted milk beverage using response surface methodology

International Journal of Dairy Technology

Volumn 61, Issue 2, 2008, Pages 192-198

  Singh, Ashish Kumar ^a   Tiwari, Shikha ^a   Singh, Ram Ran Bijoy ^a   Tyagi, Rajiv Kumar ^a   Arora, Sumit ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Malted milk beverage; Response surface methodology; Sensory acceptability

Indexed keywords

EID: 41849134372     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00382.x     Document Type: Article

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