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Evaluation of physicochemical,antioxidant, and sensory characteristics of khoa prepared from blends of soy and standardized milk |
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| Authors: | Devendra Pratap Rakhi Singh Chandrakala Ravichandran Ankur Ojha Ashutosh Upadhyay Barjinder Pal Kaur Thangalakshmi Senthilkumar |
| Affiliation: | 1. Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India;2. Departmentof Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India |
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