Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups-Reference-Cited by-同舟云学术

Dielectric spectroscopy‐based characterisation of different types of Paneer (Indian cottage cheese) in terms of texture, microstructure and functional groups

Published:2022-10-23 Issue:1 Volume:76 Page:4-14
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Kumari Khushbu¹,Chakraborty Subir Kumar²^ORCID,Sudhakar Anjali³,Kishore Anand⁴

Affiliation:

1. ICAR‐National Dairy Research Institute Karnal India

2. ICAR‐Central Institute of Agricultural Engineering Bhopal India

3. Dr. Rajendra Prasad Central Agricultural University Pusa India

4. National Institute of Food Technology Entrepreneurship and Management Kundli India

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12913

Reference40 articles.

1. Composition, texture and microstructure appraisal of paneer coagulated with sour fruit juices;Ahmed A;Food Science and Technology,2019

2. Possibilities of Using Electrical Parameters of Milk for Assessing its Adulteration with Water

3. Enhancing the nutraceutical potential of Himalayan cheese (kradi) through saffron fortification

4. A Review: Origins of the Dielectric Properties of Proteins and Potential Development as Bio-Sensors

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