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Technological evaluation of paneer incorporated with vegetable oils

KHUSHAL, Singh

Technological evaluation of paneer incorporated with vegetable oils - Food Science and Technology - Ludhiana PAU 2006 - 69L

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

Subjects--Topical Terms:
CHEESE - QUALITY

Subjects--Index Terms: CHEESE - QUALITY CHEESE INDUSTRY FOOD SENSORY EVALUATION

Dewey Class. No.: T 637.33 K55T

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