Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer

著录项

• 来源
  《International Journal of Dairy Technology》 |2019年第4期|共9页
• 作者

  Kumar Ranjan; Mishra Diwakar; Sutariya Harinkumar; Chaudhary Madhabhai B; Rao Kulkarni J;

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• 作者单位

  Dairy Technology SectionICAR‐National Dairy Research Institute (Southern Regional Station)Adugodi Bengaluru 560 030 India;

  Dairy Technology SectionICAR‐National Dairy Research Institute (Southern Regional Station)Adugodi Bengaluru 560 030 India;

  Dairy Technology SectionICAR‐National Dairy Research Institute (Southern Regional Station)Adugodi Bengaluru 560 030 India;

  Dairy Technology SectionICAR‐National Dairy Research Institute (Southern Regional Station)Adugodi Bengaluru 560 030 India;

  Dairy Technology SectionICAR‐National Dairy Research Institute (Southern Regional Station)Adugodi Bengaluru 560 030 India;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 食品工业;
• 关键词

  Paneer; Cow's milk; Coagulants; Citric acid; Sensory; Whiteness;

  机译：PANEER;牛奶;凝结剂;柠檬酸;感官;白度;