Technological evaluation of paneer incorporated with vegetable oils

By:

KHUSHAL, Singh

Material type: Text

TextPublication details: Ludhiana PAU 2006Edition: Food Science and TechnologyDescription: 69LSubject(s):

DDC classification:

T 637.33 K55T

Summary: A study was carried out on the technological evaluation of paneer incorporated with rice bran oil and soyabean oil. The levels (%) used were 0, 25, 50, 75 and 100% in both the vegetables oils. The emulsifier glycerol mono stearate (GMS) was used at levels

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.33 K55T (Browse shelf(Opens below))	Not for loan		248793
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.33 K55T (Browse shelf(Opens below))	Not for loan		248794

A study was carried out on the technological evaluation of paneer incorporated with rice bran oil and soyabean oil. The levels (%) used were 0, 25, 50, 75 and 100% in both the vegetables oils. The emulsifier glycerol mono stearate (GMS) was used at levels

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