Zobrazeno 1 - 6
of 6
pro vyhledávání: '"R. J. Desale"'
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:150-160
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57e20fdf49aaf0119f25351bfa18b72a
https://doi.org/10.20546/ijcmas.2020.910.020
https://doi.org/10.20546/ijcmas.2020.910.020
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 7:3005-3014
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::147fb1a10cd9372d01c2a15c8dffe9c5
https://doi.org/10.20546/ijcmas.2018.704.340
https://doi.org/10.20546/ijcmas.2018.704.340
Publikováno v:
EPH - International Journal of Biological & Pharmaceutical Science. 3:1-14
The objective of the research work to study the physico-chemical properties of Sangamneri goat milk namely fat, protein, lactose, total ash, titratable acidity, pH and total solids. During the entire study the fresh goat milk samples of Sangamnari go
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f176b3912c6303f3d480a770f489c063
https://doi.org/10.53555/eijbps.v3i1.18
https://doi.org/10.53555/eijbps.v3i1.18
Publikováno v:
RESEARCH JOURNAL OF ANIMAL HUSBANDRY AND DAIRY SCIENCE. 6:22-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79ccde7ed80caf13d4ae5c347f0f7f14
https://doi.org/10.15740/has/rjahds/6.1/22-26
https://doi.org/10.15740/has/rjahds/6.1/22-26
Publikováno v:
Asian Journal of Dairy and Food Research. 33:187
The effects of addition of orange juice on sensory and microbiological qualities of lassi during storage were investegated. Addition of different levels of orange juice in lassi samples did not adversely influence the colour and appearance and body a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a2082a4abcd9929a1732555741edb71
https://doi.org/10.5958/0976-0563.2014.00600.9
https://doi.org/10.5958/0976-0563.2014.00600.9
Publikováno v:
Asian Journal of Dairy and Food Research. 33:255
Lassi samples were prepared and evaluated for various quality (sensory, chemical and microbial) parameters. The minimum score obtained by sample T0 (7.11 ± 0.05) and was very closer to T2 and T3, they were at par. Sample T2 was graded as “liked ve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f315d983c8e8d99bd83d98bd595a94ff
https://doi.org/10.5958/0976-0563.2014.00613.7
https://doi.org/10.5958/0976-0563.2014.00613.7