共 50 条
- [1] Chemical quality of paneer prepared from milk added with urea JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2001, 38 (02): : 142 - 144
- [2] Evaluation of chemical quality of paneer prepared from milk preserved with hydrogen peroxide JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2004, 41 (01): : 86 - 88
- [3] Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk AGRICULTURE-BASEL, 2023, 13 (02):
- [4] QUALITY CHARACTERISTICS OF PANEER PREPARED FROM DIFFERENT VARIETIES OF SOYBEAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1992, 29 (05): : 298 - 300
- [7] Sensory characteristics of some fast foods prepared with cow milk paneer and soy paneer (tofu) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1996, 33 (03): : 243 - 245
- [8] Quality characteristics of low fat paneer developed from yak milk INDIAN JOURNAL OF ANIMAL SCIENCES, 2010, 80 (09): : 932 - 933
- [10] Effect of blending soymilk with buffalo milk on the quality of Paneer MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2010, 65 (01): : 63 - 65