- Al-Shahib, W., Marshall, R.J. (2003). The fruit of the date palm: Its possible use as the best food for the future. Int. J. of Food Sci. and Nutri. 54(4): 247-259.
- Bangar, S. (2011). Effects of oat beta glucan on the stability and textural properties of beta glucan fortified milk beverage (Doctoral dissertation, University of Wisconsin-Stout).
- BIS (1977). Determination of Fat by the Gerber Method. BIS: 1224. Part I. Bureau of Indian Standards, Manak Bhavan, New Delhi, pp. 1-10.
- BIS (1989). BIS Handbook of Food Analysis. SP: 18 (Part XI - Dairy Products). Bureau of Indian Standards, Manak Bhavan, New Delhi.
- Caselato Sousa, V.M., Amaya Farfan, J. (2012). State of knowledge on amaranth grain: A Compre. Rev. J. of Food Sci. 77(4): 93-104.
- Chandra, A., Chandra, A., Gupta, I.C. (1992). Date Palm Research in Thar Desert. Scientific Publishers. 2(3): 103-110.
- Escudero, N.L., Zirulnik, F., Gomez, N.N., Mucciarelli, S.I., Gimenez, M.S. (2006). Influence of a protein concentrate from Amaranthus cruentus seeds on lipid metabolism. Experi. Bio. and Med. 231(1): 50-59.
- FSSAI (2011). Food Safety and Standards Act, Rules and Regulations. New Delhi, Akalank Publication. 346-347.
- Gad, A.S., Kholif, A.M., Sayed, A.F. (2010). Evaluation of the nutritional value of functional yogurt resulting from combination of date palm syrup and skim milk. American J. of Food Tech. 5(4): 250-259.
- Jayaraman, J. (1981). In Laboratory Manual in Biochemistry, New Delhi: Wiley Eastern Ltd. (p. 75).
- Keshtkaran, M., Mohammadifar, M. (2013). The effects of date syrup and gum tragacanth on physical and rheological properties of date milk beverage. World J. of Dairy and Sci. 8(2): 147-155.
- Krupa, H., Patel, H.G. (2011). Synergy of dairy with non-dairy Ingredients or product: A Rev. African J. of Food Sci. 5(16): 817-832.
- Li, Z., Marshall, R., Heymann, H., Fernando, L. (1997). Effect of milk fat content on flavor perception of vanilla ice cream. J. Dairy Sci. 80(12): 3133-3141.
- Miller, G.D., Jarvis, J.K., McBean, L.D. (2002). Handbook of Dairy Foods and Nutrition. CRC press.
- Mittal, S., Bajwa, U. (2015). Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks. J. Food Sci. Technol. 49(6): 704-712.
- Phillips, L.G., McGiff, M.L., Barbano, D.M., Lawless, H.T. (1995a). The influence of non-fat dry milk on the sensory properties, viscosity and colour of low fat milks. J. Dairy Sci. 78: 1258-1266.
- Phillips, L.G., McGiff, M.L., Barbano, D.M., Lawless, H.T. (1995b). The influence of non-fat dry milk on the sensory properties, viscosity and colour of low fat milks. J. Dairy Sci. 78: 2113-2118.
- Prakash, S., Huppertz, T., Karvchuk, O., Deeth, H. (2010). Ultra- high-temperature processing of chocolate flavoured milk. J. Food Eng. 96(2): 179-184.
- Richardson, N.J., Booth, D.A., Stanley, N.L. (1993). Effect of homogenization and fat content on oral perception of low and high viscosity model creams. J. Sen Stud. 8: 133- 143.
- Specter, S.E., Setser, C.S. (1994). Sensory and physical properties of a reduced calorie frozen dessert system made with milk fat and sucrose substitutes. J. Dairy Sci. 77: 708- 717.
- Surve, S. (2017). Process standardization for preparation of milk shake by incorporation of date (Phoneix dactylifera L.) and jaggery (Doctoral dissertation, Dr. Balasaheb sawant konkan krishi vidyapeeth, Dapoli).
- Tiwari, P.K., Sahu, R.K., Shinde, N., Tiwari, R.K. (2018). Effect of oat flour adition on the physico-chemical and sensory properties of oat added milk drink. Adv. in Biores. 9(4): 73-77.
- Vasquez Orejarena, E.G. (2016). Development of a Functional Shelf Stable High Protein Dairy Beverage with Oat-beta-glucan (Doctoral dissertation, The Ohio State University).