Asvini, G.Pugazhenthi, T.R.Ramasamy, D.Narayanan, RitaTANUVAS2019-09-092019-09-092015http://krishikosh.egranth.ac.in/handle/1/5810127114TNV_TH_2015_MTM13002A 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-USFood TechnologyThesis