Cargando…
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...
| Autores principales: | , , , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
|
| Materias: | |
| 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 |