International Journal of Scientific and Research Publications

IJSRP, Volume 10, Issue 4, April 2020 Edition [ISSN 2250-3153]


Assessment of Shelf-life of Curry Leave Extract Added Paneer Made from Cow Milk
      Pagthinathan, M.
Abstract: Historically curry leave (Murraya koenigii L.) has been used for centuries worldwide in food not only to increase its flavor and taste but also for its antioxidant properties. The antioxidant effect which is facilitates the shelf life of the food product including dairy product.

Reference this Research Paper (copy & paste below code):

Pagthinathan, M. (2020); Assessment of Shelf-life of Curry Leave Extract Added Paneer Made from Cow Milk; International Journal of Scientific and Research Publications (IJSRP) 10(04) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.10.04.2020.p10091
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