| 000 | 00753nam a2200181Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s2010 xx 000 0 und d | ||
| 082 | _aT 633.83 A46O | ||
| 100 | _aAmit Kumar | ||
| 245 | 0 | _aOptimization of spices paste processing technique for small scale industry | |
| 250 | _aProcessing and Food Engineering | ||
| 260 |
_aLudhiana _bPAU _c2010 |
||
| 300 | _a29cm. ; 101 | ||
| 520 | _aThe study was conducted to optimize the process of development of spice paste of onion, garlic and their mixture. Variables viz. processing temperature (70-90oC)and sunflower oil quantity (50-150 ml/kg) for 100 % onion and garlic paste were chosen for opt | ||
| 650 | _aSPICE PASTE | ||
| 653 | _aFOOD PROCESSING | ||
| 653 | _aSPICE PASTE | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c129496 _d129496 |
||