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



      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.

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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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