College of Science and Technology - University of Rwanda Mahgoub SEO (1999) Production and evaluation of weaning foods based on sorghum and legumes. Plants Foods Hum Nutr 54:29- 42. Malleshi NG, Desikachar HSR (1981) Studies on suitability of roller flour mill, hammer mill and plate grinder for obtaining a refined flour from malted ragi. ISI. Handbook of analysis. Part XI. Indian Standards Download Pdf. Export Citation. Add to favorites. Share. Track Citation. Article Metrics. Reprints. BIS (1981) IS:SP:18 ISI Handbook of Food Analysis (Part XI). Dairy Products., Manak Bhavan, New Delhi: Indian Standard Institution. Google Scholar. De Sukumar (1993) Outlines of Dairy Technology. Delhi: Oxford University Press. Download full-text PDF Read full-text. Download full-text PDF. Read full-text. ISI. Handbook of Food Analysis, Part XI: Dairy products. Indian Standards Institution, New Delhi, 1981. 20. Download Free PDF Download PDF Download Free PDF View PDF-Non-bovine milk and milk products-Academic Press (2016).pdf 2. BIS Handbook. SP: 18 (Part I). ISI Handbook of Food Analysis. Part. XI. Dairy products. New Delhi: Indian standards Institution; 1981. 3. Davis, D. T. and White, J. C. D., 1996. The stability of milk protein to heat and IS: (SP: 18), "ISI Handbook of Food Analysis, Part XI: Dairy Products, 1981; Indian Standards Institution, New Delhi, 175 -250. Menefee SG, Overam OR. A semi micro Kjeldahl method for determination of total nitrogen in milk. J Dairy Sci. 1940; 23:1177-1183 IS: 12333. View PDF; Download full issue; Food Hydrocolloids. Volume 15, Issue 1, Solubility was determined according to the method described in the Indian Standards Institution Handbook of Food Analysis, Part XI . 2.4.2. ISI, 1981. ISI. Handbook of food analysis, ISI Handbook of Food Analysis for Dairy Products, Part XI. ISI, 1981 Google Scholar 12 M.E. VAN MARLE, P. ZOON Permeability and rheological properties of microbially and chemically acidified skim-milk gels Netherlands Milk and Dairy Journal, 49 ( 1995), pp. 47 - 65 View Record in Scopus Google Scholar 13 The acidity percentage of milk was determined as per the procedure recommended in ISI Handbook of food analysis SP-18 (part XI) (Anonymous, 1981)[1]. The ash content in carrot flavoured milk is Full PDF Package Download Full PDF Package. This Paper. A short summary of this paper. 37 Full PDFs related to this paper Functional Foods in Health and Disease 2012;2(4):86-106. 8. IS: (SP:18). ISI Handbook of Food analysis, Part XI: Dairy Products, Indian Standards 1981. 9. IS: 1166. Indian Standard Institute, Manak Bhavan, Bahadur Shah ISI handbook of food analysis, Part XI: Dairy Products, Indian standards institute, New Delhi. Khamrui, K., Kumar, S. and Bandyopadhyay, P. (2003). Instrumental texture profile of chhana podo as influenced by level of ingredients. Lab Manual Dairy Technology.pdf. National Institute of Food Technology Entrepreneurship and Management.