Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Subrata Kumar Bag"'
Publikováno v:
Journal of Food Science and Technology. 58:1640-1654
Since Vedic times, traditional Indian cultured butter or makkhan has been one of the most demanding and extensively used food items in the village households of Indian subcontinent. Its processing and overall quality suffers due to the use of convent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43dac79530df775f56f0a8a5e429fa13
https://doi.org/10.1007/s13197-020-04711-z
https://doi.org/10.1007/s13197-020-04711-z
Publikováno v:
Lecture Notes on Multidisciplinary Industrial Engineering ISBN: 9783030734947
Paneer, a popular Indian dairy product, is obtained by acid coagulation of milk. Among several parameters that affect this process; the heating temperature of milk (A), coagulation temperature (B), the strength of coagulant (C) and immersion time in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c45472053b05bb2293e112f21c3505d
https://doi.org/10.1007/978-3-030-73495-4_43
https://doi.org/10.1007/978-3-030-73495-4_43
Autor:
Kumaresh, Halder, Jatindra Kumar, Sahu, Satya Narayan, Naik, Surajit, Mandal, Subrata Kumar, Bag
Publikováno v:
J Food Sci Technol
Since Vedic times, traditional Indian cultured butter or makkhan has been one of the most demanding and extensively used food items in the village households of Indian subcontinent. Its processing and overall quality suffers due to the use of convent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f0bb4d13fe0c1c6d34168f240105bea1
https://pubmed.ncbi.nlm.nih.gov/33897003
https://pubmed.ncbi.nlm.nih.gov/33897003
Publikováno v:
Food and Bioprocess Technology. 4:1450-1458
Foam expansion and foam stability of the bael (Aegle marmelos L.) fruit pulp foam was studied. Foams were prepared from various pulp concentrations (PC) by adding different concentration of glycerol monostearate (GMS) and methyl cellulose (MC) at dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ec2bd9b0d109cab62b5d6015c321bad
https://doi.org/10.1007/s11947-009-0243-6
https://doi.org/10.1007/s11947-009-0243-6