Development of shrikhand premix using microencapsulated...

Food Hydrocolloids 2015 / 06 Vol. 48

Development of shrikhand premix using microencapsulated rice bran oil as fat alternative and hydrocolloids as texture modifier

Gupta, Pradeep Kumar, Jadhav, Swati B., Singhal, Rekha S.
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Volume:
48
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.02.028
Date:
June, 2015
File:
PDF, 927 KB
english, 2015
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