Zobrazeno 1 - 10 of 11 pro vyhledávání: '"S. U. Khodke"'
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Effect of soaking time on water absorption behavior of dehulled soybean dhal
Autor: S. U. Khodke, S. B. Jadhav, PG More
Publikováno v: International Journal of Chemical Studies. 8:2894-2897
The effect of soaking time on water absorption behavior of dehulled soybean dhal (variety-JS-335) was studied at the Department of Agricultural Process Engineering, CAET, Parbhani to see the variation of water content (gm), moisture content (%, d.b.)
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d5d99274b4c39d6d983f3ff292efa920
https://doi.org/10.22271/chemi.2020.v8.i1ar.8710
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6
Design and development of grader for Kagzi-lime
Autor: S. G. Pawar, S. U. Khodke
Publikováno v: INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING. 9:12-18
A Kagzi-lime fruit grader was developed using concentric screen principle. The machine consists of feeding, grading, collection and power transmission units. The dimensions of the machine are 1200 mm x 700 mm x 700 mm with a cost of approximately Rs.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4abc1305560627cc5758fdf9b02085df
https://doi.org/10.15740/has/ijae/9.1/12-18
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7
Evaluation of shelf-life of soy based weaning food using different packaging material
Autor: S. U. Khodke, A. S. Kakde, Sukanya Housalmal, Pramodini More
Publikováno v: FOOD SCIENCE RESEARCH JOURNAL. 6:119-123
Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health conc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9e8484bc43763aaa878b51a6414180ee
https://doi.org/10.15740/has/fsrj/6.1/119-123
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8
Studies on shelf-life of fresh soymilk
Autor: S. U. Khodke, Kiran S. Shinde, G B Yenge
Publikováno v: INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY. 5:120-126
SUMMARY : Fresh soymilk was inspected for quality attributes like viscosity, TSS, titrable acidity, pH, standard plate count, yeast and mould count daily for sample stored in refrigerated condition and at the regular interval of 4 hrs for sample stor
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6bbd32275ebfa31f8be1f84f9faa60ed
https://doi.org/10.15740/has/ijppht/5.2/120-126
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9
Standardization of the process of okara based (A by product of soymilk) dehydrated chunks
Autor: S. U. Khodke, Pramodini More, Swapnil Ghodekar
Publikováno v: INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING. 7:340-346
Chunks (Wadian), a traditional savoury food is usually legume-based and are more popular in northern India, while starch-based types are more popular in south India. Chunks are prepared from a thick, spiced batter, which is formed into balls of varyi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7ae7e50512907aca74f3f3e53bfcdd87
https://doi.org/10.15740/has/ijae/7.2/340-346
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