Kamble Narendra (8 results)
Andhvishwas : Prashnchihn Aur Purnviram
Narendra Dabholkar, Parsharam Rao Arde, Ed. Sunil Kumar Lavte, Tr. Sagar Kamble
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Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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- Softcover
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Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Taschenbuch. Condition: Neu. Qualitative study of khoa produced in major khoaproducing areas | of Marathwada region | Narendra Kamble (u. a.) | Taschenbuch | Englisch | 2020 | LAP LAMBERT Academic Publishing | EAN 9786203024487 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, m…ail[at]preigu[dot]de | Anbieter: preigu.
Language: English
Published by LAP LAMBERT Academic Publishing Okt 2020, 2020
- Softcover
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 132 pp. Englisch.
Language: English
Published by LAP LAMBERT Academic Publishing Okt 2020, 2020
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Khoa an important indigenous milk product, is used as a base material for avariety of sweets, such as burfi, peda, gulabjamun, milk cake, Kalakand, Kunda etc.Conventionally it is prepared by continuous boiling of milk in an open kettle…untildesirable concentration (normally 65- 72 per cent total solids) and texture areachieved. According to one estimate about 5.5 per cent of total milk production isconverted into khoa (Banerjee, 1997), The manufacture of Khoa is largely in thehands of private traders (Halwais). They use highly primitive techniques essentiallybased on their experience. The scale of production is too small each batch comprisingof about 4 -5 liters of milk. The equipment used for manufacture of khoa is made upof iron or cast iron or mild steel. The conventional method used by halwais for themanufacture of khoa are through simple and cost effective, suffer from severalinherent limitations (Pal, 2000). In the present investigation it can be suggested thatthe good processing and handling practices as well as proper packaging and marketingof khoa can increase the shelf life of khoa. The various constrains faced by theproducers must be sorted out and mechanization of khoa.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 132 pp. Englisch.
