[PDF][PDF] Effect of lactose hydrolysis on physico-chemical, functional and sensory characteristics of gulab jamun
G Harini - 2011 - academia.edu
Gulab jamun, a popular Indian sweet meat was prepared by lactose–hydrolyzed khoa by
hydrolyzing the milk using enzyme LACTOZYM, the rate a β-glycosidase preparation (NOVO …
hydrolyzing the milk using enzyme LACTOZYM, the rate a β-glycosidase preparation (NOVO …
Effect of lactose hydrolysis on physico-chemical, functional and sensory characteristics of Gulab jamun.
G Harini, HGR Rao - 2011 - cabidigitallibrary.org
Gulab jamun, a popular Indian sweet meat was prepared by lactose-hydrolyzed khoa by
hydrolyzing the milk using enzyme LACTOZYM, the rate a β-glycosidase preparation (NOVO …
hydrolyzing the milk using enzyme LACTOZYM, the rate a β-glycosidase preparation (NOVO …
[PDF][PDF] Effect of Lactose Hydrolysis on Physico-Chemical, Functional and Sensory Characteristics of Gulab Jamun
G HARINI, HGR RAO - EDITORIAL COMMITTEE, 2011 - researchgate.net
Gulab jamun, a popular Indian sweet meat was prepared by lactose–hydrolyzed khoa by
hydrolyzing the milk using enzyme LACTOZYM, the rate a β-glycosidase preparation (NOVO …
hydrolyzing the milk using enzyme LACTOZYM, the rate a β-glycosidase preparation (NOVO …
[PDF][PDF] Effect of Lactose Hydrolysis on Physico-Chemical, Functional and Sensory Characteristics of Gulab Jamun
G HARINI, HGR RAO - EDITORIAL COMMITTEE, 2011 - researchgate.net
Gulab jamun, a popular Indian sweet meat was prepared by lactose–hydrolyzed khoa by
hydrolyzing the milk using enzyme LACTOZYM, the rate a β-glycosidase preparation (NOVO …
hydrolyzing the milk using enzyme LACTOZYM, the rate a β-glycosidase preparation (NOVO …