Effect of milk protein standardization using high milk protein ingredients on texture, composition and yield of paneer-Reference-Cited by-同舟云学术

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Effect of milk protein standardization using high milk protein ingredients on texture, composition and yield of paneer

Published:2023-06 Issue:1 Volume:3 Page:100286
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Gawande Hemant^ORCID,Arora Sumit,Mittan Rupali,Lule Vaibhao,Sharma Vivek,Singh A.K.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Production of low-fat white soft cheese using sodium caseinate and/or butter milk powder as a fat replacer;Abd El kader;Arab Universities Journal of Agricultural Sciences,2019

2. Determination of lactose in cheese;Action;Australian Journal of Dairy Technology,1977

3. Official methods of analysis of the association of analytical chemists international,2005

4. Effect of low temperature storage on paneer;Arora;Indian Journal of Dairy Science,1980

5. Technology and quality control of milk and dairy products vol. I. "Ion ionescu de la brad";Bondoc,2007

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of nutri-functional paneer whey-based kefir drink;Journal of Food Science and Technology;2024-06-29

2. A comprehensive evaluation of inulin and whey protein concentrate as fat replacers in low-fat paneer: Physicochemical, textural and sensory studies;Food and Humanity;2024-05

3. A Comprehensive Evaluation of Inulin and Whey Protein Concentrate as Fat Replacers in Low-Fat Paneer: Physicochemical, Textural and Sensory Studies;2023

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