Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Bhargav Rajani"'
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-11 (2024)
Abstract In some specific cheesemaking protocols, pre-acidification of milk is practiced to solve the quality problems otherwise faced in cheesemaking (from membrane-processed milk). Partial acidification (pre-acidification of milk or post-acidificat
Externí odkaz:
https://doaj.org/article/173651bb268a4f8caedb0ec9696b9d29
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-9 (2024)
Abstract The study pertains to preparing value added frozen yoghurt through use of orange peel powder (OPP). The quality aspects of medium-fat (6.0% fat) frozen yoghurt prepared using OPP at three levels (1.5, 2.5, 3.5% as T1, T2 and T3 respectively)
Externí odkaz:
https://doaj.org/article/0307382b3db14776881ed4c58dab8de3