Items where Subject is "600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery > 01 Gur"

A

Archana, Gopalrao Lamdande and Shamsiya, T. K. and Ramalakshmi, K. and Indrani, D. (2018) Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins. Journal of Food Science and Technology, 55 (8). pp. 3144-3153. ISSN 0022-1155

B

Balasubrahmanyam, N. and Murthy, H. B. N. and Iyengar, N. V. R. (1961) Preliminary studies on the packaging characteristics of date palm gur. Food Science, 10. pp. 252-254.

D

Date, W. B. and Natarajan, C. P. and Balakrishnan Nair, R. (1958) Protection by jaggery against oxidative rancidity in sweets and in oil. Indian Journal of Applied Chemistry, 21. pp. 165-172.

M

Mohit, Jain (2006) Production of High Quality Jaggery Using Contemporary and Modern Machines and Methodologies. [Student Project Report]

R

Ranganna, S. and Siddappa, G. S. (1960) Utilization of palm sugar in the preparation and preservation of fruit products. Food Science, 9. pp. 367-370.