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The document discusses the development of a novel non-dairy cheese analogue made from green gram. [1] Several formulation trials were conducted to optimize the product, analyzing physical and chemical properties such as compression strength and sensory attributes. [2] The final formulation was then analyzed for proximate composition, thermal properties using DSC, and total plate count. [3] The results indicate the developed green gram-based cheese analogue has desirable textural and sensory properties and n

Author

Lalitha Varma

Language

EN