Items where Author is "Verma, N. S."

Meenakshi, Singh and Verma, N. S. (1996) Effect of soy milk supplementation on the microbiological quality of cheese made with microbial rennet (Mucor miehei). Journal of Food Science and Technology, India, 33 (2). 142-144, 18 ref..

Meenakshi, Singh and Verma, N. S. (1996) Textural changes during ripening in Cheddar cheese made from cow milk: soy milk blends using microbial rennet. Journal of Food Science and Technology, India, 33 (1). 66-69, 18 ref..

Rani, M. and Verma, N. S. (1995) Changes in organoleptic quality during ripening of cheese made from cows and soya milk blends, using microbial rennet. Food Chemistry, 54 (4). 369-375, 28 ref..

Meenakshi, Rani. and Verma, N. S. (1995) Compositional and biochemical changes in cheese manufactured from cow milk:soy milk blends using calf and microbial rennets. Journal of Food Science and Technology, India, 32 (3). 236-239, 23 ref..

Meenakshi, Rani. and Verma, N. S. (1994) Effect of soy milk supplementation on the coagulation time, green cheese composition and losses of milk components in whey. Journal of Food Science and Technology, India, 31 (2). 156-158, 19 ref..