PROCESS RE-ENGINEERING FOR THE IN-CONTAINER MANUFACTURE OF KHEER

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dc.contributor.advisorDr. J. B. Upadhyay
dc.contributor.authorRuchiben S. Patel
dc.date.accessioned2018-01-09T10:02:02Z
dc.date.available2018-01-09T10:02:02Z
dc.date.issued2016
dc.description.abstractKheer, a cereal- based dairy delicacy, is popular throughout India. However, its limited keeping quality even under refrigeration has not allowed it to come out of the confines of the domestic kitchen. In past, several attempts have been made to extend the shelf life of kheer by, subjecting the product to sterilization in a retort but these have been of no avail. While the problems associated with thermal treatment of kheer were envisaged in the present study, to be overcome by employing a autoclave system in order to obtain a ready-to-eat kheer.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810039125
dc.keywordsPROCESS RE-ENGINEERING FOR THE IN-CONTAINER MANUFACTURE OF KHEER, MANUFACTURE OF KH EER, KHEERen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemPROCESS RE-ENGINEERING FOR THE IN-CONTAINER MANUFACTURE OF KHEER,en_US
dc.subDairy Technologyen_US
dc.subjectDairy Engineeringen_US
dc.subjectProcessen_US
dc.themePROCESS RE-ENGINEERING FOR THE IN-CONTAINER MANUFACTURE OF KHEER,en_US
dc.these.typeM.Tech.en_US
dc.titlePROCESS RE-ENGINEERING FOR THE IN-CONTAINER MANUFACTURE OF KHEERen_US
dc.typeThesisen_US
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