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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/2038
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dc.contributor.authorArun Kumar, H.en_US
dc.contributor.authorRamanjaneyulu, G.en_US
dc.contributor.authorVenkateshaiah, B.V.en_US
dc.date.accessioned2014-11-05T10:50:20Z-
dc.date.available2014-11-05T10:50:20Z-
dc.date.issued1998en_US
dc.identifier.citationTropical Agricultural Research, 10:p.407-412en_US
dc.identifier.urihttp://192.248.43.153/handle/1/2038-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Technologyen_US
dc.subjectPaneer preparationen_US
dc.subjectDairy technologyen_US
dc.subjectFood processingen_US
dc.subjectCoagulantsen_US
dc.subjectCalcium lactateen_US
dc.subjectSensory evaluationen_US
dc.subjectChemical analysisen_US
dc.titleComparison of three coagulants in the preparation of paneeren_US
dc.typeArticleen_US
Appears in Collections:Tropical Agricultural Research

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