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Agarkar, B. S.
- Effect of Activation of Lacto Peroxidase System (LP-System) on the Keeping Quality of Raw Buffalo Milk
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1 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
1 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 42, No 1 (2005), Pagination: 30-37Abstract
Milk is nutritious and also a favourable substrate for various microorganisms. This characteristic attribute of milk renders it highly perishable, needing chilling or pasteurization within the few hours of milking. Such steps seem to be costly and impartial during the first stage of dairy development in underdeveloped countries.- Effect of Soaking on Physico-Chemical Characteristics of Cassava Flour and its Utilization in Gulab Jamun
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Authors
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1 College of Food Technology, Marathwada Agricultural University, Parbhani -431 402, IN
1 College of Food Technology, Marathwada Agricultural University, Parbhani -431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 41, No 11 (2004), Pagination: 490-493Abstract
Cassava (Monihot escaulenta Crantz) is a staple food in South India and contributes significantly to ttie world food supply. This crop ranks second next to potato in the tuber crop production in India. Cassava has a short shelf life and therefore processing is essential. Subramanyan reported that flour can be made into porridge by mixing with water. Some times it is mixed with ice before cooking. Often this flour is used to make traditional Indian foods such as chapathi, uppuma, puttu, idii and dosa.- Studies on the Effect of Improvers and Sorghum Malt on the Quality of Wheat Bread
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Authors
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1 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN
1 College of Food Technology, Marathwada Agricultural University, Parbhani - 431 402, IN