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

Preeti PaulSuneeta PintoChetan DharaiyaMamata LChaudharyYashvantha R and Neha Vasava2021-02-262021-02-262019Indian J Dairy Sci 72(6): 616-625http://hdl.handle.net/123456789/8086encoconutMedium chain triglyceridesPaneerSensory evaluationTextureAssessing suitability of different forms of coconut for usage in manufacturing of Paneer-like soft cheeseArticle