Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Shaikh Adil"'
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-14 (2024)
Abstract The objective of this study was to assess the impact of incorporating Saccharomyces boulardii yeast (a known probiotic culture) as an adjunct culture on the quality characteristics of Mozzarella cheese, prepared using two different cheesemak
Externí odkaz:
https://doaj.org/article/440028d4bf104be68f45fd769065afe4
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
Akademický článek
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Publikováno v:
International Journal of Dairy Technology. 76:371-380
Publikováno v:
Agricultural Reviews.
Mare’s milk has long been considered to have special nutritive and therapeutic properties in Mongolia and southern states of the former Soviet Union. It is now gaining popularity in some parts in Europe also. Mares’ milk is characterized by their
Publikováno v:
Agricultural Reviews.
Nowadays there has been a significant interest in the development of innovative functional food products conferring customized benefits to the consumers viz., physical and mental well-being, dental health, gastro-intestinal functions, etc. Among the
Publikováno v:
International Journal of Civil Engineering. 4:11-15
Publikováno v:
Agricultural Reviews.
Mineral deficiency can be defined as a condition that caused due to reduced level of any of the minerals essential to human health. Low mineral concentration may impair a function dependent on that mineral in a body. Minerals support normal growth an
Publikováno v:
Asian Journal of Dairy and Food Research. 34
The objective of this study was evaluation of the shelf life of reconstituted kheer packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, se