Effect of Fat and Sugar on Sensory Quality of Shrikhand

RESEARCH JOURNAL OF ANIMAL HUSBANDRY AND DAIRY SCIENCE

doi 10.15740/has/rjahds/6.1/52-56

Full Text

Abstract

Available in

Date

June 15, 2015

Authors

MANVENDRA SINGH

Publisher

Hind Agri Horticultural Society

Related search

Sensory Evaluation and Chemical Composition of Shrikhand Blended With Unripe Banana

FOOD SCIENCE RESEARCH JOURNAL

English

Physicochemical and Sensory Quality of Brown Sugar: Variables of Processing Study

Journal of Agricultural Science

English

Effect of Frozen Storage on the Physico-Chemical, Microbiological and Sensory Quality of Low Fat Restructured Chicken Block Incorporated With Gizzard

International Journal of Meat Science

English

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Health Professions

English

Effect of Different Fat Replacers and Drying Methods on Thermal Behaviour, Morphology and Sensory Attributes of Reduced-Fat Coffee Creamer

LWT - Food Science and Technology

English

Effect of Physical Refining on Chemical and Sensory Quality of Coconut Oil

Grasas y Aceites

Organic Chemistry

English

Technological Properties of Flour and Their Effect on Quality Indicators of Sugar Cookies

English

Impact of Different Casein to Fat Ratios on the Physicochemical Composition, Functionality and Sensory Quality of Mozzarella Cheese

International Journal of Food and Allied Sciences

English

Effect of Batter Ageing on Microbial, Physiochemical Changes and Sensory Quality of Sel-Roti

Journal of Food Science and Technology Nepal

English