Development of a process for manufacture of long-life dairy dessert kheer and its physicochemical properties

International Journal of Dairy Technology

Volumn 64, Issue 4, 2011, Pages 591-597

  Jha, Alok ^a   Patel, Ashok A ^b   Gopal, Teralandur K S ^c   Nagarajarao, Ravishankar C ^c  

^a BANARAS HINDU UNIVERSITY   (India)

^b NATIONAL DAIRY RESEARCH INSTITUTE   (India)

^c CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY   (India)

Author keywords

Long life kheer; Rice milk solids ratio; Rotary retort; Thiobarbituric acid value

Indexed keywords

EID: 80054032359     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00713.x     Document Type: Article

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