Fuzzy multiattribute decision making approach for development and comparison of soy fortified paneer

Journal of Sensory Studies

Volumn 17, Issue 2, 2002, Pages 163-176

  Uprit, Sudhir ^a   Mishra, H N ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

DATA HANDLING; DECISION MAKING; FLAVORS; FUZZY SETS; MATHEMATICAL MODELS; OILS AND FATS; TEXTURES;

SENSORY QUALITIES;

DAIRY PRODUCTS;

BUBALUS;

EID: 0036016187     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2002.tb00340.x     Document Type: Article

References (17)

1. Hard cheese substitute from soymilk
2. The use of soymilk in manufacture of skim karish cheese
3. Effect of blending soymilk with buffalo milk on qualities of paneer
4. Studies on method of production and shelf life of paneer (Cooking type of acid coagulated cottage cheese)
5. Effect of sodium, alkali and salt on pH and flavor of soymilk
6. Models of multifactorial evaluation
7. Soymilk substitution on quality attributes of mozzarella cheese made from buffalo milk
8. A model of weather forecast by fuzzy grade statistics
9. The use of soymilk in soft cheese making: Organolaptic and chemical properties of Domiati cheese made from mixture of soybean milk and whole milk
10. Textural and micro structural properties of rennet induced milk coagulum as affected by the addition of soy protein isolate
11. Quality characteristics of cottage cheese prepared from buffalo skim milk and soymilk
12. Studies on qualities of paneer from buffalo milk, soymilk and soy buffalo blend
13. Evaluation of Tofu and its products prepared from soymilk and combination with sunflower seed milk and skim milk
14. Applying fuzzy mathematics to product development and comparison