Citation: Sa. Hossain et al., Quality of dudh churpi as influenced by moisture content and drying conditions of prechurpi, J FD SCI M, 38(5), 2001, pp. 462-466
Citation: Kj. Rao et Gr. Patil, A study on the effect of different "hurdles" on the rheological propertiesof fried paneer by response surface methodology, J FD SCI M, 38(3), 2001, pp. 207-212
Citation: Kj. Rao et Gr. Patil, Diffusion of sodium chloride and citric acid in raw and fried paneer at different temperatures, J FD SCI M, 36(5), 1999, pp. 424-427
Citation: Sa. Hossain et al., Quality of Dudh churpi as influenced by fat level in cooking milk and cooking time of prechurpi, J FD SCI M, 36(1), 1999, pp. 19-23