Evaluation of physicochemical, antioxidant, and sensory characteristics of khoa prepared from blends of soy and standardized milk
Pratap, Devendra, Singh, Rakhi, Ravichandran, Chandrakala, Ojha, Ankur, Upadhyay, Ashutosh, Kaur, Barjinder Pal, Senthilkumar, ThangalakshmiТом:
43
Мова:
english
Журнал:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14215
Date:
November, 2019
Файл:
PDF, 428 KB
english, 2019
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