Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi
- 期刊名称Journal of Food Science and Technology
- 作者Bhaskar, Dadi; Khatkar, Sunil Kumar; Chawla, Rekha; Panwar, Harsh; Kapoor, Swati
- 印刷ISSN0022-1155
- 电子ISSN0975-8402
- 文件大小677.92KB
- 发表时间2017-6-9
- DOI10.1007/s13197-017-2705-6
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