Zobrazeno 1 - 6
of 6
pro vyhledávání: '"VS Dandekar"'
Publikováno v:
International Journal of Chemical Studies. 9:1561-1564
A study on process standardization of probiotic tender coconut (Cocos nucifera L.) lassi was carried out by using buffalo milk. The attempts have been made to study effect of different levels of probiotic strain and tender coconut on lassi. After org
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::609b932f0f97e34288c05daa3a5f1824
https://doi.org/10.22271/chemi.2021.v9.i1v.11448
https://doi.org/10.22271/chemi.2021.v9.i1v.11448
Publikováno v:
International Journal of Chemical Studies. 8:2649-2652
Chhana burfi blended with chocolate flavored whey protein powder is a unique innovative product with rich chocolaty taste and flavour and has soft body texture. In present investigation, Chhana burfi was manufactured from buffalo milk chhana. The bur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::248d85c62f20a8efa80874e33f66daa4
https://doi.org/10.22271/chemi.2020.v8.i6al.11182
https://doi.org/10.22271/chemi.2020.v8.i6al.11182
Publikováno v:
International Journal of Chemical Studies. 8:185-188
In the present study, the proportion ginger (Zingiber officinale L.) and Aloe vera (Aloe barbadensis) juice was optimized by incorporation of 1.5, 3.0, 4.5% and 2.0, 4.0, 6.0% (w/w of mix) respectively. The highest score for sensory attributes of gin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab72c88c833018b48278ba33f3abb098
https://doi.org/10.22271/chemi.2020.v8.i2c.8765
https://doi.org/10.22271/chemi.2020.v8.i2c.8765
Publikováno v:
International Journal of Chemical Studies. 9:2710-2712
The experiment was laid out in Completely Randomized Design with six treatments namely T1 (5% skim milk powder + 95% constant ingredients), T2 (1% jackfruit seed powder + 4% skim milk powder + 95% constant ingredients), T3 (2% jackfruit seed powder +
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fed50105d05e313b8668219f059f0ad0
https://doi.org/10.22271/chemi.2021.v9.i1al.11636
https://doi.org/10.22271/chemi.2021.v9.i1al.11636
Publikováno v:
International Journal of Chemical Studies. 8:181-183
In the present study, the proportion of probiotic culture (L. acidophilus) was optimized by incorporation of 5.0, 7.5, and 10.0% (w/w of mix) of probiotic culture. The highest score for sensory attributes of probiotic ice cream was recorded for treat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a7703ba7c6848939d35ca5344fccd95
https://doi.org/10.22271/chemi.2020.v8.i6c.10766
https://doi.org/10.22271/chemi.2020.v8.i6c.10766
Publikováno v:
Progressive Agriculture. 18:126
An investigation was carried out at Dairy Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M.S.) to determine the different quality parameters of probiotic ice cream enriched with spirulina (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7547c1015048450eb657f0508c73dc5
https://doi.org/10.5958/0976-4615.2018.00023.6
https://doi.org/10.5958/0976-4615.2018.00023.6