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Effect of emulsifying salts on the chemical constitution of processed paneer



Effect of emulsifying salts on the chemical constitution of processed paneer



Indian Journal of Dairy and Biosciences 11: 42-46



The type of emulsifying salts (ES) were found to have no influence on the chemical composition of processed paneer, except for trisodium citrate (TSC)-containing samples in which the phosphorus level was found to be significantly lower than all other tested samples. Although, control sample did not differ significantly from TSC-containing samples. The level of ES did, however, show variations in most of the constituents studied.

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Accession: 003727696

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