“PROCESS RE-ENGINEERING FOR THE IN-CONTAINER MANUFACTURE OF DOODHPAK

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dc.contributor.advisorDr. A.G. Bhadania
dc.contributor.authorAKHILA V
dc.date.accessioned2018-01-06T05:04:35Z
dc.date.available2018-01-06T05:04:35Z
dc.date.issued2016
dc.description.abstractmaterials. The product is very popular in Gujarat and many other neighbouring states. The preparation of the product is mostly confined to cottage scale by hawais or homemakers. A new concept of in-container manufacture of the product was adopted using retort process to enhance the shelf life of the product. The study was carried out to develop a mechanized production of doodhpak having long shelf life. The present study was undertaken in three phases namely standardizationen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810038885
dc.keywords“PROCESS RE-ENGINEERING , FOR THE IN-CONTAINER MANUFACTURE OF DOODHPAK, CONTAINER MANUFACTURE OF DOODHPAK, DOODHPAK,en_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problem“PROCESS RE-ENGINEERING FOR THE IN-CONTAINER MANUFACTURE OF DOODHPAKen_US
dc.subDairy Technologyen_US
dc.subjectDairy Engineeringen_US
dc.subjectProcessen_US
dc.themeCONTAINER MANUFACTURE OF DOODHPAKen_US
dc.these.typeM.Tech.en_US
dc.title“PROCESS RE-ENGINEERING FOR THE IN-CONTAINER MANUFACTURE OF DOODHPAKen_US
dc.typeThesisen_US
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