A process for preparing a natural antioxidant enriched dairy product (Sandesh)

Author:

Bandyopadhyay Mahuya,Chakraborty Runu,Raychaudhuri Utpal

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Antioxidant properties of natural plant extract containing polyphenolic compounds in cooked ground beef;Ahn;Journal of Food Science,2002

2. Almeida-Doria, R. F., & Regitano-Darce, A. B. (2000). Antioxidant level of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation. Ciencia e Technologia de Alimentos, 20(2), Campinas May/August, http://www.scielo.br

3. American Institute for Cancer Research. (2000). Maximizing the use of culinary herbs increases protection against cancer. http://www.charitywire.com/charity10/00213.html. as retrieved on 21 July 2000.

4. Aneja, R. P., Mathur, B. N., Chandan, R. C., & Banerjee, A. K. (2002). Heat-acid coagulated products. In Technology of Indian milk Products (pp. 150–155). Delhi, India: A Dairy India Publication.

5. Anonymous. (2005a). MSUNorthernWellness, http://www.msun.edu/wellness/cooking/recipes/herbs.htm. (as retrieved on 5 July 2005).

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