The physico-chemical, sensory, and textural properties of misti dahi prepared from reduced fat buffalo milk

Food and Bioprocess Technology

Volumn 2, Issue 1, 2009, Pages 101-108

  Raju, P Narender ^a   Pal, Dharam ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Color; Fat reduction; Firmness; Misti Dahi; Stickiness; Water activity

Indexed keywords

FAT REDUCTION; FIRMNESS; MISTI DAHI; STICKINESS; WATER ACTIVITY;

DAIRY PRODUCTS; OILS AND FATS; SUGAR (SUCROSE); SUGARS;

WATER QUALITY;

EID: 65149084264     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0137-z     Document Type: Article

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