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International Journal of Food Properties Volume 13, 2010 - Issue 5
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Original Articles

Coagulation Kinetics of High Pressure Treated Acidified Milk Gel for Preparation Chhana (An Indian Soft Cottage Cheese)

J.K. Sahu Department of Agricultural Engineering, Assam University, Silchar, Assam, IndiaCorrespondence[email protected]
Pages 1054-1065 | Received 28 Oct 2008, Accepted 07 Apr 2009, Published online: 09 Aug 2010

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Read on this site (1)

Songming Zhu, Minsheng Zhou, Yong Yu, Jianping Li & Jin-Song He. (2014) Coagulation of Egg White of Soft-Shell Turtle (Pelodiscus Sinensis) at High Pressure or High Temperature. International Journal of Food Properties 17:10, pages 2332-2343.
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Articles from other publishers (2)

Muhammad Bahadur ALI, Mian Shamas MURTAZA, Muhammad SHAHBAZ, Aysha SAMEEN, Saima RAFIQUE, Rizwan ARSHAD, Nighat RAZA, Zainab AKBAR, Ghazala KAUSAR & Adnan AMJAD. (2022) Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants. Food Science and Technology 42.
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Navin K RastogiNavin K. Rastogi. 2013. Recent Developments in High Pressure Processing of Foods. Recent Developments in High Pressure Processing of Foods 51 65 .

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