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Swami Keshwanand Rajasthan Agricultural University, Bikaner (2008)

Development and Quality Evaluation of Kachri Powder - A Convenient Arid Souring Agent

Sonal Bhargava

Titre : Development and Quality Evaluation of Kachri Powder - A Convenient Arid Souring Agent

Auteur : Sonal Bhargava

Université de soutenance : Swami Keshwanand Rajasthan Agricultural University, Bikaner

Grade : Master of Science (MS) 2008

Résumé
The arid fruit kachri (Cucumis callosus) was studied to develop technology for its powder and to study standardized powders for nutritional composition, shelf life and acceptability for different culinary uses. Peeling, blanching and sulphuring were the pre drying treatments and thus blanched, unblanched, peeled, unpeeled, sulphured and non sulphured samples of kachri were dried separately in solar and mechanical tray driers.

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Page publiée le 12 juin 2021