Rifky, A.L.M; Irfeey, A.M.M
(International Journal of Academic and Applied Research (IJAAR), 2019-03)
This study was done to develop spicy paneer with 3 different coagulants (Acetic acid, Lactic acid, and Citric acid) and 3 spices (Cumin, Mustard, and Curry leaves) fried with ghee added with 1%, 2%, 3%, 4% ...