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Effect of different coagulants at varying strengths on the quality of paneer made from reconstituted milk
A study was conducted to determine the effect of different types of acids viz., citric acid, tartaric acid and malic acid each at 2, 3 and 5% concentrations on the quality of paneer made using reconstituted milk. The moisture, total solid recovery and yield and sensory scores for flavour, body and t...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3931878/ https://ncbi.nlm.nih.gov/pubmed/24587533 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0525-7 |
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