Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Murlidhar Ingle"'
Publikováno v:
Current Journal of Applied Science and Technology. :1-8
Aims: The aim of this study was to evaluate the drying behavior of bottle gourd slices using tray dryer. Study Design: The bottle gourd slices were dried in a tray dryer at 50, 55, 60, 65 and 70 + 1°C. The moisture loss was determined by gravimetry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7eb4bf9c6ec852adfbe5b89487e2ded
https://doi.org/10.9734/cjast/2019/v38i530382
https://doi.org/10.9734/cjast/2019/v38i530382
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 8:1926-1934
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6020ea1605369f3d7bab3768cb503781
https://doi.org/10.20546/ijcmas.2019.810.224
https://doi.org/10.20546/ijcmas.2019.810.224
Aims: Bottle gourd (Lagenaria siceraria L.) is an important vegetable crop of tropical and sub-tropical regions of the world belonging to family Cucurbitaceae. It is most popular in Indo-Pakistan sub-continent and cultivated throughout India. The aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::671c1f78e867acfaff4a02413509b5a1
https://doi.org/10.9734/bpi/nicst/v5/2169e
https://doi.org/10.9734/bpi/nicst/v5/2169e
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 6:1888-1896
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2da1f95138fddf0c68a76f4e99786e02
https://doi.org/10.20546/ijcmas.2017.603.214
https://doi.org/10.20546/ijcmas.2017.603.214
Publikováno v:
Asian Journal of Dairy and Food Research. 36
uits and vegetables are important constituents of the diet and provide significant quantities of nutrients, especially vitamins, minerals and fiber. Beetroots (Beta vulgaris L.) are a rich source of potent antioxidants and minerals including magnesiu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cec7105a07ff213de801fb84331bc3c0
https://doi.org/10.18805/ajdfr.v36i03.8963
https://doi.org/10.18805/ajdfr.v36i03.8963
Autor:
Radhika Nawkar, Murlidhar Ingle
Publikováno v:
Asian Journal of Dairy and Food Research. 35
Ready to eat supplementary foods were made from different combinations of wheat flour, chickpea flour and full fat soy flour with and without fortification of 10% skimmed milk powder and subjected to sensory evaluation. The results ranged of 6.0 to 8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20e1f547deba61d2b3e34925e4d014bc
https://doi.org/10.18805/ajdfr.v3i1.3580
https://doi.org/10.18805/ajdfr.v3i1.3580
Publikováno v:
Asian Journal of Dairy & Food Research. Sep2017, Vol. 36 Issue 3, p222-228. 7p. 4 Color Photographs, 1 Diagram, 6 Charts.
Publikováno v:
Asian Journal of Dairy & Food Research. Dec2016, Vol. 35 Issue 4, p323-326. 4p. 1 Diagram, 2 Charts, 3 Graphs.
Autor:
Ingle, Murlidhar1 murliingle@gmail.com, Nawkar, Radhika2
Publikováno v:
Asian Journal of Dairy & Food Research. Sep2016, Vol. 35 Issue 3, p247-250. 4p. 3 Charts.