LIBROS DEL AUTOR: narendra kamble

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  • Qualitative study of khoa produced in major khoaproducing areas
    Babasaheb Thombare / Gajendra Londhe / Narendra Kamble
    Khoa an important indigenous milk product, is used as a base material for avariety of sweets, such as burfi, peda, gulabjamun, milk cake, Kalakand, Kunda etc.Conventionally it is prepared by continuous boiling of milk in an open kettle untildesirable concentration (normally 65- 72 per cent total solids) and texture areachieved. According to one estimate about 5.5 per cent of to...
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