Assessing the Suitability of Tomato Products as a Functional Ingredient in Paneer
Zenith Patel, Suneeta Pinto & Sunil Patel · International Journal of Environment and Climate Change · 2023
This research involved the selection of suitable tomato products from amongst the puree, paste and powder for manufacture of tomato flavoured paneer. Paneer was prepared from milk standardized to 3% fat and 8.5% MSNF. The first part of the study was conducted to select the optimu...
Open access
Research Article
10.9734/ijecc/2023/v13i102645