date:Oct 19, 2012
ting products, sugar replacement, processing and convenience. It can also be done by enhancing the functionality and shelf life, pointed out C N Pagote, principal scientist, dairy technology section, NDRI, southern region.
The two senior scientists from NDRI southern region were quoted from an international symposium on Recent trends in processing and safety of specialty and operational foods in their abstracts of technical papers by the Defence Food Research Laboratory, Mysore.
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