Effect of stevia level on chemical, microbiological, and sensory properties of dairy dessert (rasgulla) at different storage periods and temperatures

Journal of Food Processing and Preservation

Volumn 44, Issue 1, 2020, Pages

  Kaur, Gurveer ^a   Goswami, Tridib Kumar ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; CHEMICAL ANALYSIS; DAIRY PRODUCTS; FATTY ACIDS; FOOD STORAGE; TEXTURES;

ANTI-OXIDANT ACTIVITIES; BINDING MATERIALS; CONTROL SAMPLES; DEFATTED SOY FLOURS; HEALTH CONSCIOUS; MICROBIOLOGICAL LOAD; REFRIGERATED STORAGES; SENSORY PROPERTIES;

SUGAR SUBSTITUTES;

EID: 85074761735     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.14293     Document Type: Article

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