TY  - BOOK
AU  - Gupta, Renu
TI  - Technological and Physio-chemical studies on the utilization of soya milk and goundnut milk in the manufacture of paneer
U1  - T 663.64 G96T 
PY  - 1990///
CY  - Ludhiana
PB  - PAU
KW  - SOYBEAN PRODUCTS
KW  - BEAN CURDS
KW  - DAIRY. PANEER
KW  - GROUNDNUT MILK
KW  - PEANUT PRODUCTS
KW  - SOYA MILK
KW  - TEXTURE
N2  - Buffalo milk (fat 60%) with SNF kept constant at 90 per cent level, soyamilk and groundnut milk (8 per cent or more total solids) were studied for making cheese The buffalo milk was partially replaced with soyamilk/groundnut milk at 10, 20, 30 and 40 per
ER  -