Study on Use of Lactoferrin for the Biopreservation of <i>Paneer</i>

<p>Paneer is an Indian traditional milk product which occupies an important place as a base product for the production of various culinary preparations. The shelflife of paneer is a major constraint in its utilization. Lactoferrin, a member of transferrin family of proteins, is one of the most...

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Bibliographic Details
Published in:	Tropical Agricultural Research
Main Authors:	CSS Shashikumar, DB Puranik
Format:	Article
Language:	English
Published:	Postgraduate Institute of Agriculture, University of Peradeniya 2012-09-01
Subjects:	biopreservation lactoferrin paneer
Online Access:	https://tar.sljol.info/articles/4633

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