Assessing suitability of different forms of coconut for usage in manufacturing of Paneer-like soft cheese

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dc.contributor.authorPreeti Paul
dc.contributor.authorSuneeta Pinto
dc.contributor.authorChetan Dharaiya
dc.contributor.authorMamata LChaudhary
dc.contributor.authorYashvantha R and Neha Vasava
dc.date.accessioned2021-02-26T05:37:03Z
dc.date.available2021-02-26T05:37:03Z
dc.date.issued2019
dc.identifier.citationIndian J Dairy Sci 72(6): 616-625en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8086
dc.language.isoenen_US
dc.subjectcoconuten_US
dc.subjectMedium chain triglyceridesen_US
dc.subjectPaneeren_US
dc.subjectSensory evaluationen_US
dc.subjectTextureen_US
dc.titleAssessing suitability of different forms of coconut for usage in manufacturing of Paneer-like soft cheeseen_US
dc.typeArticleen_US

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