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Effect of Tikhur (Curcuma angustifolia roxb.) flour on physico-chemical and sensory qualities of Gulabjamun
Efforts were made to develop Tikhur based Gulabjamun with the addition of Tikhur flour viz, 10% (T2), 20% (T3) and 30% (T4) by replacing 10% maida (T1) especially to consume during fastening and it… Expand
Storage of tamarind in commonly available packaging materials.
Experimental Investigation on Flexural Behavior of Concrete Beam by Using Agricultural and Industrial Waste Materials
Due to the rapid industrialization taking place globally, the problems generated are acute shortage of construction material and increasing in productivity of wastes. The production and consumption… Expand
A Study on Production, Characteristics and Disposal of Whey in and Around Raipur City
Noise Pollution and its Control in Dairy and Food Industry
Workers, supervisors and other officials working in dairy and food processing plants suffer from high noise level. Noise pollution in some dairy and food products processing industries has become… Expand
NUTRIENT MANAGEMENT IN CABBAGE FOR HIGHER PRODUCTION IN BUNDELKHAND REGION OF UTTAR PRADESH
A field experiment was conducted at Research farm, Bundelkhand University, Jhansi (U.P.) to study the effect of inorganic (NPK) fertilizer and boron spray on cabbage (Brassica oleracea L. var.… Expand
Standardization of Heat-Dessicated Product: Milk Cream
Water Requirements for a Dairy Plant: Quality and Quantity Issues
Lactose derivatives: Their properties and applications
Standardization of method for the manufacture of milk cake
Sensory quality of milk cake as a function of processing variables was evaluated to standardize the process for manufacturing long-life milk cake. Different levels of processing variables that were… Expand