{"title":"Chakka地区的Shrikhand Gola (Gulabajamon)的开发与质量评价","authors":"Kavita Kadu, Rohini Darade, Kalyani Sarap","doi":"10.15740/has/ijas/19.2/473-475","DOIUrl":null,"url":null,"abstract":"The experiment was conducted to standardize the procedure for preparation of best quality gulabajamon using chakka without reducing its acidity and moisture by heat treatment. The different properties of maida in combination with chakka are 30%, 40% and 50% by following the Baking powder in the ration of 1.5% 2% and 2.5%.","PeriodicalId":13858,"journal":{"name":"INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES","volume":"24 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development and quality evaluation of Shrikhand Gola (Gulabajamon from Chakka)\",\"authors\":\"Kavita Kadu, Rohini Darade, Kalyani Sarap\",\"doi\":\"10.15740/has/ijas/19.2/473-475\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The experiment was conducted to standardize the procedure for preparation of best quality gulabajamon using chakka without reducing its acidity and moisture by heat treatment. The different properties of maida in combination with chakka are 30%, 40% and 50% by following the Baking powder in the ration of 1.5% 2% and 2.5%.\",\"PeriodicalId\":13858,\"journal\":{\"name\":\"INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES\",\"volume\":\"24 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.15740/has/ijas/19.2/473-475\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15740/has/ijas/19.2/473-475","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Development and quality evaluation of Shrikhand Gola (Gulabajamon from Chakka)
The experiment was conducted to standardize the procedure for preparation of best quality gulabajamon using chakka without reducing its acidity and moisture by heat treatment. The different properties of maida in combination with chakka are 30%, 40% and 50% by following the Baking powder in the ration of 1.5% 2% and 2.5%.
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