Zobrazeno 1 - 7
of 7
pro vyhledávání: '"H. M. Modha"'
Publikováno v:
International Journal of Chemical Studies. 8:3166-3173
The study was carried out to assess the influence of varying milk fat content and milk homogenization pressure on the composition, recovery of milk constituents and the quality characteristics of paneer. In order to ameliorate the ill effects of milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de3530efcd75f5892103bfdb6ef9b4bd
https://doi.org/10.22271/chemi.2020.v8.i4am.10137
https://doi.org/10.22271/chemi.2020.v8.i4am.10137
Publikováno v:
International Journal of Chemical Studies. 8:2049-2058
The objective of the present experiment was to arrive at a method of manufacture for Paneer by altering the process parameters such as coagulation temperature (ᵒC), level of CaCl2 (%, w/w) and level of NaCl (%, w/w) addition and its impact on senso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::990ed1ec040bf3ed38abfcd972c7adcf
https://doi.org/10.22271/chemi.2020.v8.i2ae.9057
https://doi.org/10.22271/chemi.2020.v8.i2ae.9057
Publikováno v:
Indian Journal of Dairy Science. 72:76-84
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48e57178029fd7047d20ec1f17a2afa9
https://doi.org/10.33785/ijds.2019.v72i01.009
https://doi.org/10.33785/ijds.2019.v72i01.009
Autor:
A. H. Jana, H. M. Modha
Publikováno v:
Journal of Buffalo Science. :41-47
Mozzarella cheese making involves losses of milk constituents, especially during plasticizing stage of cheese curd. Buffalo milk is considered more suitable than cow milk for Mozzarella cheese making, especially in terms of colour, yield and stretch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7dcd608a3956200280ddbc055e6f5e5f
https://doi.org/10.6000/1927-520x.2017.06.01.6
https://doi.org/10.6000/1927-520x.2017.06.01.6
Publikováno v:
Medicinal Plants - International Journal of Phytomedicines and Related Industries. 10:176
This study was aimed to develop a functional frozen yoghurt with incorporation of the Moringa pod powder (MPP). Frozen yoghurt was prepared using indirect acidification method. Optimization of the product formulation was done by Response Surface Meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c2f5b0f95a5bcd9d96dde678b314022
https://doi.org/10.5958/0975-6892.2018.00029.1
https://doi.org/10.5958/0975-6892.2018.00029.1
Publikováno v:
Journal of food science and technology. 52(6)
Traditional dairy products in India are manufactured using age old methods. Such methods varies from place to place. For industrial production of such products a standardized process is needed. Present study was designed to arrive at a method of manu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d924c55ef416b1906ecb9446bd062fba
https://pubmed.ncbi.nlm.nih.gov/26028709
https://pubmed.ncbi.nlm.nih.gov/26028709
Publikováno v:
Journal of Nutrition & Food Sciences.
The present investigation was planned and conducted to develop a technology for the manufacture of a vegetable based “bottle gourd” ice cream. Among three varieties of bottle gourd viz. Pusa Naveen, Anand bottle gourd-1 and Pusa Summer, Pusa Nave
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::adf9c585c9c6fe434666b9b10ea39912
https://doi.org/10.4172/2155-9600.1000316
https://doi.org/10.4172/2155-9600.1000316