Development of instant paneer type product from groundnut using microwave dehydration

The present study aimed at the development of a groundnut‐based dehydrated paneer type product which could serve as an instant vegan protein source. In the process of preparing groundnut paneer, a ratio of 1:5 of groundnut to water and 2.0% calcium chloride (CaCl(2)) solution was used for the prepar...

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Detalles Bibliográficos
Autores principales: Bal, Atreyee, Chauhan, Om Prakash, Pandey, Arun Kumar, Semwal, Anil Dutt, Mishra, Avinash, Almujaydil, Mona S., Alharbi, Hend F., Alnajeebi, Afnan M., Elansary, Hosam O., Mahmoud, Eman A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094494/
https://www.ncbi.nlm.nih.gov/pubmed/35592297
http://dx.doi.org/10.1002/fsn3.2770

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094494/
https://www.ncbi.nlm.nih.gov/pubmed/35592297
http://dx.doi.org/10.1002/fsn3.2770

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