Evaluation of Nutritional and Sensory Quality of Functional Extruded Paneer Produced from Soy Flour Blended with Reconstituted Skim Milk Paneer
Khushal Solanki & Arunkumar H · European Journal of Nutrition & Food Safety · 2024
A study was conducted to prepare functional extruded paneer by using of soy flour with reconstituted skim milk paneer which could be used as protein and iron rich extruded food. The research evaluated nutritional and sensory quality of the functional extruded paneer with the leve...
Open access
Research Article
10.9734/ejnfs/2024/v16i21392