Author/Creator: Kanawjia, Suresh Kumar - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Kanawjia, Suresh Kumar

1. Process for improving the quality of direct acidified Cottage cheese. (10th July 2014)

Authors:: Makhal, Subarna; Kanawjia, Suresh Kumar; Giri, Apurba
Journal:: International journal of dairy technology
Issue:: Volume 67:Number 4(2014:Nov.)
Page Start:: 530
Record Type:: Journal Article
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2. Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology. (October 2016)

Authors:: Khetra, Yogesh; Kanawjia, Suresh Kumar; Puri, Ritika
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 72(2016)
Page Start:: 99
Record Type:: Journal Article
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3. Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes. (April 2019)

Authors:: Khetra, Yogesh; Kanawjia, Suresh Kumar; Puri, Ritika; Kumar, Rajender; Meena, Ganga Sahay
Journal:: International dairy journal
Issue:: Volume 91(2019)
Page Start:: 165
Record Type:: Journal Article
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