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- W2775373068 abstract "Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum." @default.
- W2775373068 created "2017-12-22" @default.
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- W2775373068 date "2017-11-15" @default.
- W2775373068 modified "2023-09-27" @default.
- W2775373068 title "Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour" @default.
- W2775373068 doi "https://doi.org/10.18805/ajdfr.dr-1224" @default.
- W2775373068 hasPublicationYear "2017" @default.
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