Arun Kumar, H.Ramanjaneyulu, G.Venkateshaiah, B.V.2014-11-122014-11-121998Tropical Agricultural Research, 10:p.407-412https://dl.nsf.gov.lk/handle/1/12235Food TechnologyPaneer preparationDairy technologyFood processingCoagulantsCalcium lactateSensory evaluationChemical analysisComparison of three coagulants in the preparation of paneerA