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Study of Formulation, Sensory Evaluation and Microbiological Study of Camel and Buffalo Milk based Khoa Burfi Blended with Watermelon Seeds

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

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Jorawar Singh; Basant Bais; Rakesh Ranjan; Rajani Joshi; Diwa kar; Parma Ram; Ajay Sharma;
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年度 2020
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1. Microbiological Characteristics and Sensory Evaluation of White Cheese Produced by Using Camel Milk and Mixture of Camel and Cow Milk [J] . Abdel Moneim E. Sulieman, Salma M. Siddig, Zakaria A. Salih Journal of Microbiology Research . 2016,第1期

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2. Evaluation of physicochemical, antioxidant, and sensory characteristics of khoa prepared from blends of soy and standardized milk [J] . Pratap Devendra, Singh Rakhi, Ravichandran Chandrakala, Journal of Food Processing and Preservation . 2019,第11期

机译：评估由大豆和标准牛奶的混合物制得的可可粉的理化，抗氧化剂和感官特性
3. Studies on physical and sensory properties of soy milk blended kheer with buffalo milk [J] . J.R. Pariskar, R.A. Patil, P.V. Padghan, Asian Journal of Dairy and Food Research . 2015,第3期

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4. Formulations of Milk Cappuccino from Soy Milk with Evaluation Sensories and Benefit of Health [C] . Shafira Nindita, Zayyini Nahdlah International Conference on Tourism Gastronomy and Tourist Destination . 2016

机译：来自豆浆的牛奶卡布奇诺的配方，评价感觉和健康的好处
5. Formulation and physical, chemical and sensory analysis of a novel flaxseed-enriched milk -based beverage to deliver omega -3 fatty acids [D] . Lau, Clara Sueling 2007

机译：新型富含亚麻籽的牛奶基饮料的配方以及物理，化学和感官分析，可提供欧米茄-3脂肪酸
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 on textural analysis of camel and buffalo milk based khoa burfi blended with watermelon seeds [O] . Jorawar Singh, Basant Bais, Rakesh Ranjan, 2020

机译：基于西瓜种子的骆驼和水牛牛奶基牛奶粉的纹理分析研究

Study of Formulation, Sensory Evaluation and Microbiological Study of Camel and Buffalo Milk based Khoa Burfi Blended with Watermelon Seeds

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