{"title":"制备过程中容器类型对Khoa产率和化学品质的影响","authors":"H. Gupta, I. Hussain, Devesh Gupta, Mojpal Singh","doi":"10.46492/ijai/2018.3.1.20","DOIUrl":null,"url":null,"abstract":"The experiment was conducted to study the suitability of different type of containers used in khoa making. Khoa was prepared by standardized buffalo milk at temperature of 900C in three types of containers likes as stainless steel (S.S.), aluminum and iron. It can be concluded that for getting a good qualities of product, khoa should be prepared in stainless steel and aluminium.","PeriodicalId":250014,"journal":{"name":"International Journal of Agricultural Invention","volume":"52 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Yield and Chemical qualities of Khoa as influenced by type of container used during preparation\",\"authors\":\"H. Gupta, I. Hussain, Devesh Gupta, Mojpal Singh\",\"doi\":\"10.46492/ijai/2018.3.1.20\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The experiment was conducted to study the suitability of different type of containers used in khoa making. Khoa was prepared by standardized buffalo milk at temperature of 900C in three types of containers likes as stainless steel (S.S.), aluminum and iron. It can be concluded that for getting a good qualities of product, khoa should be prepared in stainless steel and aluminium.\",\"PeriodicalId\":250014,\"journal\":{\"name\":\"International Journal of Agricultural Invention\",\"volume\":\"52 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-06-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Agricultural Invention\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46492/ijai/2018.3.1.20\",\"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 Invention","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46492/ijai/2018.3.1.20","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Yield and Chemical qualities of Khoa as influenced by type of container used during preparation
The experiment was conducted to study the suitability of different type of containers used in khoa making. Khoa was prepared by standardized buffalo milk at temperature of 900C in three types of containers likes as stainless steel (S.S.), aluminum and iron. It can be concluded that for getting a good qualities of product, khoa should be prepared in stainless steel and aluminium.
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