Effect of Stabilizers on Sensory Characteristics of Yoghurt Prepared from Soy-Cow Milk Blend

Jump To References Section

Authors

  • B. A. Jadhav
     SMS, Department of Food Technology, KVK, Jalna ,IN
  • R. B. Kshirsagar
     College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • K. S. Gadhe
     College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN
  • B. M. Patil
     College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402 ,IN

Abstract

The fermented milk products occupy an important place in the diet of Indian people where the majority of the population is vegetarian and for them milk and milk products are one of the main sources of animal proteins.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

2007-11-01

How to Cite

Jadhav, B. A., Kshirsagar, R. B., Gadhe, K. S., & Patil, B. M. (2007). Effect of Stabilizers on Sensory Characteristics of Yoghurt Prepared from Soy-Cow Milk Blend. The Indian Journal of Nutrition and Dietetics, 44(11), 522–526. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6146

Issue

Volume 44, Issue 11, November 2007

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).