Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Comparative Analysis of Sensory, Physical, Functional and Nutritional Properties of Coconut and Brown Rice Based Curd and Paneer
Authored by
K. Bhargavi Devi
Department of Foods and Nutrition, Post Graduate and Research Center, Professor Jayashankar Telangana Agricultural University, Rajendranagar, Hyderabad – 500030, India.
T. Sucharita Devi
Department of Foods and Nutrition, College of community science, PJTAU, Saifabad, Hyderabad- 500004, India.
T. Supraja
Department of Foods and Nutrition, Post Graduate and Research Center, Professor Jayashankar Telangana Agricultural University, Rajendranagar, Hyderabad – 500030, India.
A. Vijaya Kumar
Department of Veterinary Public Health and Epidemology, College of Veterinary Science, PVNRTVU, Mamnoor, Warangal-506005, India.
A. Meena
Department of Statistics and Mathematics, College of Agriculture, PJTAU, Rajendranagar – 500030, India.