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International Journal of Food Properties Volume 12, 2009 - Issue 1: Rheology and Texture of Food
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Original Articles

Optimizing the Formulation and Processing Conditions of Gulab Jamun: A Statistical Design

Madhura U. Joshi Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, India
,
Anirban Sarkar Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, India
,
Rekha S. Singhal Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, IndiaCorrespondence[email protected]
&
Aniruddha B. Pandit Chemical Engineering Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai, India
Pages 162-175 | Received 02 May 2007, Accepted 01 Jul 2008, Published online: 08 Jul 2010

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  • Adhikari , A.K. , Mathur , O.N. and Patil , G.R. 1994 . Interrelationships among Instron textural parameters, composition and microstructure of khoa and gulabjamun made from buffalo milk . Journal of Food Science and Technology , 31 ( 4 ) : 279 – 284 .
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