Effect of Different Blends and Coagulants on Biochemical, Organolyptic and Textural Properties of Soy Paneer

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dc.contributor.advisorSingh, Mohan
dc.contributor.authorSharma, Shruti
dc.date.accessioned2017-06-05T08:47:57Z
dc.date.available2017-06-05T08:47:57Z
dc.date.issued2008
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810018064
dc.keywordsBiochemical Organolyptic ,Textural Propertiesen_US
dc.language.isoenen_US
dc.pages185en_US
dc.publisherJNKVV, Jabalpuren_US
dc.subProcessing and Food Engineeringen_US
dc.subjectBiochemical Organolyptic ,Textural Propertiesen_US
dc.themePost Harvest Process and Food Engineeringen_US
dc.these.typeM.Scen_US
dc.titleEffect of Different Blends and Coagulants on Biochemical, Organolyptic and Textural Properties of Soy Paneeren_US
dc.typeThesisen_US
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