UTILIZATION OF KHAMANG RICE (Oryza sativa) FOR THE PREPARATION OF KHEER.
| dc.contributor.advisor | Atkare, V. G. | |
| dc.contributor.author | CHAVHAN, SANTOSH NARAYAN. | |
| dc.date.accessioned | 2019-06-07T09:51:23Z | |
| dc.date.available | 2019-06-07T09:51:23Z | |
| dc.date.issued | 2018-06-30 | |
| dc.identifier.citation | CHAVHAN, SANTOSH NARAYAN. (2018). Utilization of khamang rice (Oryza sativa) for the preparation of kheer. Department of animal husbandry and dairy science. Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2018. Print. xii, 71p. (unpublished). | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810107699 | |
| dc.language.iso | en | en_US |
| dc.pages | xii, 71p. | en_US |
| dc.publisher | Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra. | en_US |
| dc.sub | Dairy Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | The research work on “Utilization of khamang rice (Oryza sativa) for the preparation of kheer” was carried out during the year 2017-18. Milk was standardized to 4 per cent fat and the kheer prepared with addition of khamang rice at 1.5% (T1), 2% (T2), 2.5% (T3) and 3% (T4) per cent by weight of milk. | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | UTILIZATION OF KHAMANG RICE (Oryza sativa) FOR THE PREPARATION OF KHEER. | en_US |
| dc.type | Thesis | en_US |