DEVELOPMENT OF FIBRE ENRICHED FUNCTIONAL PANEER WITH INCORPORATION OF DIFFERENT TYPES OF MILLETS

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dc.contributor.authorAsvini, G.
dc.contributor.authorPugazhenthi, T.R.
dc.contributor.authorRamasamy, D.
dc.contributor.authorNarayanan, Rita
dc.contributor.authorTANUVAS
dc.date.accessioned2019-09-09T09:32:08Z
dc.date.available2019-09-09T09:32:08Z
dc.date.issued2015
dc.descriptionTNV_TH_2015_MTM13002en_US
dc.description.abstractA study was carried out to develop fibre enriched functional paneer with the incorporation of different types of millets viz. thinai (foxtail millet), karnbu (pearl millet) and ragi (finger millet) at different levels (0.5, 1 and 1.5 per cent) in paneer. Based on the sensory evaluation, it was found that the millets could be incorporated up to 1 per cent level in the paneer and was used for further studies.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810127114
dc.keywordsFood Technologyen_US
dc.language.isoen_USen_US
dc.pages1-4en_US
dc.publisherTANUVAS, Chennaien_US
dc.subFood Technologyen_US
dc.subjectFood Technologyen_US
dc.themeFood Technologyen_US
dc.these.typeM.Tech.en_US
dc.titleDEVELOPMENT OF FIBRE ENRICHED FUNCTIONAL PANEER WITH INCORPORATION OF DIFFERENT TYPES OF MILLETSen_US
dc.typeThesisen_US
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