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Studies on preparation of sensory evaluation of flavoured milk from blends of buffalo milk and safflower milk using beet root powder as natural colourant

机译：用甜菜根粉作为天然粘性的甜菜根粉对水牛牛奶和红花牛奶混合物制备感官评价的研究

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KD More; GK Londhe; SM Khupse;
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1. STUDIES ON PREPARATION OF FLAVOURED MILK FROM COW MILK BLENDED WITH SAFFLOWER MILK [J] . K.C. Repate, V.J. Kamble, Hassan Bin Awaz, Journal of Dairying Foods & Home Sciences . 2010,第2期

机译：用红花牛奶掺合的牛乳制备风味牛奶的研究。
2. THE SENSORY EVALUATION OF SOFTY ICE CREAM FROM SAFFLOWER MILK BLENDED WITH BUFFALO MILK [J] . B.C. Andhare, G.R. Patil, P.J. Kapadnis, Journal of Dairying Foods & Home Sciences . 2004,第1期

机译：牛奶与水牛乳混合制成的红花牛奶的软冰淇淋感官评价。
3. PREPARATION OF GOLDEN KULFI FROM BUFFALO MILK BLENDED WITH SAFFLOWER MILK [J] . A.D. Bhadakawad, S.B. Adangale, D.B. Shinde, Journal of Dairying Foods & Home Sciences . 2009,第1期

机译：用掺入红花牛奶的水牛牛奶制备金黄色咖喱。
4. Physiological and Sensory Quality of Chenna (Milk Protein Coagulate) made from Biochemically modified Buffalo milk [C] . Baishali Dutta, Satyanarayan R.S. Dev, Vijaya G.S. Raghavan, Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2010

机译：基础（牛奶蛋白凝结）的生理和感官质量由生物化学改性水牛牛奶制成
5. Effect of Milk Coagulants, Antioxidants and Paraffin Wax on the Qualities of Buffalo Milk Paneer [D] . Kumar, Sunil. 2008

机译：牛奶凝结剂，抗氧化剂和石蜡对水牛城乳Pan品质的影响
6. Effect of developed acidity and neutralization of milk on sensory microstructural and textural changes in khoa prepared from cow and buffalo milk [O] . Sonika Choudhary, Sumit Arora, Anuradha Kumari, 2017

机译：牛奶酸度升高和中和后对牛奶和水牛乳汁中感性微观结构和质地变化的影响
7. Study of Formulation, Sensory Evaluation and Microbiological Study of Camel and Buffalo Milk based Khoa Burfi Blended with Watermelon Seeds [O] . Jorawar Singh, Basant Bais, Rakesh Ranjan, 2020

机译：骆驼和水牛牛奶基Khoa Burfi与西瓜种子混合的制剂研究，感官评价和微生物学研究

Studies on preparation of sensory evaluation of flavoured milk from blends of buffalo milk and safflower milk using beet root powder as natural colourant

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