[1]
Aneja RP, Mathur BN, Chandan RC, Banerjee AK. Cultured/
fermented products. In: Technology of Indian Milk Products.
Gupta PR, Ed. Delhi: Dairy India 2002; pp. 170-208.
[2]
Jha A, Patel AA, Singh RRB. Physico-chemical properties of instant kheer mix. Le Lait 2002; 82(4): 501-14.
[3]
Jha A. Development of process for long-life kheer and instant kheer mix. Doctoral dissertation, National Dairy Research Institute Karnal, India 2000.
[4]
Kaur K. Study of consumption pattern of nuts and oilseeds among urban households Doctoral dissertation, Punjab Agricultural University, Ludhiana, India 2016.
[5]
Prajeesha PP, Rao KJ. Development of technology for bamboo seeds payasam-a traditional product of tribals in Wayanad district of Kerala. J Nat Prod Res 2015; 6(3): 200-12.
[6]
Kumar S, Paul SC, Kumar S. Effect of varying level of dried milk proportion on formulation and reconstitution of Phirni mix powder. J Food Sci Technol 2015; 52(2): 1206-11.
[7]
Jha A, Patel AA, Gopal TKS, Ravishankar CN. Development of a process for shelf stable dairy dessert dalia and its physico-chemical properties. LWT-Food Sci Technol 2012; 49(1): 80-8.
[8]
De S, Thompkinson DK, Gahlot DP, Mathur ON. Studies on method of preparation and preservation of kheer. Ind J Dairy Sci 1976; 29(6): 316-8.
[9]
Rangappa KS, Achaya KT. Indian dairy products. Bombay: Asia Publishing House 1974.
[10]
Charley H. Food Science. 2nd ed. New York: John Wiley and Sons 1982.
[11]
Singh L, Mohan MS, Sankaran R. Nisin as an aid for thermal preservation of Indian dishes- upma and kheer. J Food Sci Technol 1987; 24(6): 277-80.
[12]
Mani GS, Lily G, Balasubramanium SC, Basu KP. Composition and nutritional value of some indigenous dairy products. Ind J Med Res 1955; 43(5): 237-42.
[13]
Chaudhary A. Standardization of the method for production and preservation of kheer. M.Sc. dissertation. National Dairy Research Institute Karnal, Haryana, India 1989.
[14]
Jha A, Tripathi AD, Alam T, Yadav R. Process optimization for manufacture of pearl millet-based dairy dessert by using Response Surface Methodology (RSM). J Food Sci Technol 2013; 50(2): 367-73.
[15]
Pushpamma S, Parrish DB, Deyoe CW. Improving protein quality of millet, sorghum and maize diets by supplementation. Nutr Rep Int 1972; 5: 93-100.
[16]
Bunkar DS, Jha A, Mahajan A. Optimization of the formulation and technology of pearl millet based ‘ready-to-reconstitute’kheer mix powder. J Food Sci Technol 2014; 51(10): 2404-14.
[17]
Srivastava AN, Ramakrishna A, Gopinathan VK, et al. Suitability of indigenously fabricated aluminium cans for canning of Indian foods. J Food Sci Technol 1993; 30: 429-34.
[18]
Singh L, Mohan MS, Sankaran R. Nisin as an aid for thermal preservation of Indian dishes- upma and kheer. J Food Sci Technol 1987; 24(6): 277-80.
[19]
Eapen KC, Mohan MS, Thangamani SR. The application of nisin lowering the process value of some canned Indian dishes. Indian Food Pack 1988; 42: 15-8.
[20]
Jha A, Patel AA, Gopal TK, Nagarajarao RC. Development of a process for manufacture of long‐life dairy dessert kheer and its physicochemical properties. Int J Dairy Technol 2011; 64(4): 591-7.
[21]
Aneja RP. Technology of Indian Milk Products. Delhi: Dairy India 2002.
[22]
Jayathilakan K, Radhakrishna K, Rao KRG, Rao DV. Development of instant vermicelli kheer mix. Indian Food Packer 2000; 54(6): 125-34.
[23]
Pariskar JR, Patil RA, Padghan PV, Londheand GK, Bhosale KS. Studies on chemical composition of Kheer prepared from soy milk blended with buffalo milk. Asian J Dairy Food Res 2015; 34(2): 109-12.
[24]
Unnikrishnan V, Bhavadasan MK, Nath BS, Vedavathi MK, Balasubramanya NN. Payasam-a sweet delicacy. Indian Dairyman 2000; 52(10): 37-43.
[25]
Divakar S, Ukkuru M, Krishnaja U. Development of a banana-based “Payasam Mix”. Stud Home Com Sci 2014; 8(1): 41-3.
[26]
Asha VB, Geetha K, Sheela K, Dhanapal GN. Nutritional composition of sorghum and moth bean incorporated traditional recipes. J Human Ecol 2005; 17(3): 201-3.
[27]
Gujral HS, Sodhi NS. Back extrusion properties of wheat porridge (Dalia). J Food Eng 2002; 52(1): 53-6.
[28]
Rao DV, Radhakrishna K, Jayathilakan K, et al. Manufacture of freeze-dried breakfast and dessert foods. J Food Sci Technol 1994; 31(1): 40-3.
[29]
Arya SS. Defence and food processing industries: Past, present and future. In: Proceedings of 4th International Food Convention (IFCON). 23-27 November; Mysore, India. 1998.
[30]
Manohar RS, Devi GU, Bhattacharya S, Rao GV. Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics. J Food Eng 2011; 103(1): 1-8.
[31]
Jha A, Shalini BN, Patel AA, Singh M, Rasane P. Optimization of instant dalia dessert pre-mix production by using response surface methodology. J Food Sci Technol 2015; 52(2): 920-7.
[32]
Singh BP, Jha A, Sharma N, Rasane P. Optimization of a process and development of a shelf life prediction model for instant multigrain dalia mix. J Food Proc Eng 2013; 36(6): 811-23.
[33]
Modha H, Pal D. Optimization of Rabadi-like fermented milk beverage using pearl millet. J Food Sci Technol 2011; 48(2): 190-6.
[34]
Ramakrishnan CV. The studies on Indian fermented food. Baroda J Nat 1979; 6(1): 57.
[35]
Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C. Cereal-based fermented foods and beverages. Food Res Int 2003; 36(6): 527-43.
[36]
Kumar SR, Kanmani P, Yuvaraj N, Paari KA, Pattukumar V, Arul V. Traditional Indian fermented foods: a rich source of lactic acid bacteria. Int J Food Sci Nutr 2013; 64(4): 415-28.
[37]
Borneo R, Leon AE. Whole grain cereals: functional components and health benefits. Food Funct 2012; 3(2): 110-9.
[38]
Bouis HE. Enrichment of food staples through plant breeding: a new strategy for fighting micronutrient malnutrition. Nutr 2000; 16: 701-4.
[39]
Kaur KD, Jha A, Sabikhi L, Singh AK. Significance of coarse cereals in health and nutrition: a review. J Food Sci Technol 2014; 51(8): 1429-41.
[40]
Jones PJH, Raeini-Sarjaz M, Ntanios FY, Vanstone CA, Feng JY, Parsons WE. Modulation of plasma lipid levels and cholesterol kinetics by phytosterol versus phytostanol esters. J Lipid Res 2000; 41: 697-705.
[41]
Jones JM. Grain-based foods and health cereals. Cereal Foods World 2006; 51: 108-13.
[42]
Truswell AS. Cereal grains and coronary heart disease. Eur J Clin Nutr 2002; 56(1): 1.
[43]
Muehlhoff E, Bennett A, McMahon D. Milk and dairy products in human nutrition Food and Agriculture Organization of the United Nations. FAO 2013; pp. 205-6.
38
2
1
1