Study of Ice-cream Prepared From Herbal Menthol and Crystal Menthol
Nowadays, the dairy foods are the baskets of nutritious, refreshment, healthy, and choice foods, occupied not only by dairy industries, but also by food, pharmaceuticals, nutracuticles sectors due to increasing interest in understanding the relationship between foods, effect of different food combination on nutritious and completeness of food the significance of traditional knowledge, their combination with scientific know-how and the demand from consumers for variety and health conscious also appealed in this era. The market for foods that provide nutritional benefits and novel eating experiences to consumers is growing rapidly. Ice-cream is one of the most widely consumed dairy products in the world; however the ice cream available commercially is generally poor in natural antioxidants until fortified with such ingredients. Therefore it is important to explore the possibility of improving the nutritional attributes of ice-cream using ingredients with established health benefits, e.g. natural antioxidants, natural colorants, flavours etc.
Yazar | Yogesh N. Patil |
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Yayın Evi | LAP LAMBERT Academic Publishing |
U.S. Department of the Interior İngilizce Dazzle Book Press Türkçe BrownTrout Publisher HACHETTE LIVRE-BNF Almanca Book on Demand Ltd. Collectif İtalyanca Flower Love Press Kolektif Routledge Fransızca LAP LAMBERT Academic Publishing Rusça CreateSpace Independent Publishing Platform Independently published
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Baskı Detayları
Yazar | Yogesh N. Patil Prabhakar V. Padghan Swapna B. Gaikwad |
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İsbn 10 | 6200497966 |
İsbn 13 | 978-6200497963 |
Yayın Evi | LAP LAMBERT Academic Publishing |
tarafından gönderildi Study of Ice-cream Prepared From Herbal Menthol and Crystal Menthol | 19 Aralık 2019 |
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