Optimization of the process variables for the preparation of processed paneer using response surface methodology

European Food Research and Technology

Volumn 218, Issue 6, 2004, Pages 529-534

  Nanda, V ^a   Singh, S ^a   Raina, C S ^a   Jindal, N ^a   Singh, K ^b   Saxena, D C ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b HARCOURT BUTLER TECHNOLOGICAL INSTITUTE   (India)

Author keywords

Citric acid; Optimization; Paneer; Response surface methodology; Stabilizer

Indexed keywords

FOOD PROCESSING; HEAT TREATMENT; MATHEMATICAL MODELS; OPTIMIZATION; ORGANIC ACIDS; PH EFFECTS; POLYNOMIALS; PROCESS CONTROL; REGRESSION ANALYSIS; STABILIZERS (AGENTS);

CITRIC ACID; MULTIPLE REGRESSION EQUATION; PANEER; RESPONSE SURFACE METHODOLOGY;

FOOD PRODUCTS;

EID: 21044445628     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0903-8     Document Type: Article

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