Heat penetration characteristics
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. To get the free app, enter your mobile phone number. Kadhi, an ethnic fermented food is popular is most parts of India, but has very short life at ambient temperature. A long shelf life kadhi prepared by cooking lactic fermented milk with gram flour and spices was developed by retort processing of the product. The corresponding?
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Try out PMC Labs and tell us what you think. Learn More. Department of A. Kheer , a traditional milk product of South East Asia, containing cooked rice grains in a creamy sweetened concentrated milk, has no large-scale production due to its poor shelf life. Shelf-life was improved by development of a process based on in-pouch thermal processing employing a rotary retort.
Skip to search form Skip to main content You are currently offline. Some features of the site may not work correctly. DOI: Mugale and S.