ISBN: 9783659289903 - system for continuous production of conical shape pulse nuggets: development of a system for continuous production of conical shape pulse nuggets (bori) (4 risultati)
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Taschenbuch. Condizione: Neu. System For Continuous Production Of Conical Shape Pulse Nuggets | Development Of A System For Continuous Production Of Conical Shape Pulse Nuggets (Bori) | Shrikant Baslingappa Swami (u. a.) | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783659289903 | Verantwortliche Person für die EU: LAP Lambert Academic Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…
System For Continuous Production Of Conical Shape Pulse Nuggets: Development Of A System For Continuous Production Of Conical Shape Pulse Nuggets (Bori)
Swami, Shrikant Baslingappa, Das, Sushanta Kumar, Maiti, Bis
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Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
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Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
System For Continuous Production Of Conical Shape Pulse Nuggets
Shrikant Baslingappa Swami|Sushanta Kumar Das|Biswajeet Maiti
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Da: moluna, Greven, Germaniamoluna
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Swami Shrikant BaslingappaThe author started his carrier in 2002, as an Assistant Professor, U.B.K.V., Pundibari (WB),India and worked as Associate Professor,Faculty of Tecnology U.B.K.V. He is presently working as a Associate Pro.…
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Bori, a popular traditional conical shape pulse nugget used in the Indian sub continent, is made manually from aerated batter prepared from soaked black gram pulse (phaseolus mungo). An array of these nuggets placed on oil-smeared surface are usually dried under the sun. Texture and structure of nuggets are largely dependent on rheological and spreading characteristics which are function of both moisture and air content in the batter. The book will help food processors, researchers, academicians, entrepreneurs to develop a system for the continuous production of pulse based conical shaped nuggets. The book covers various aspects like rheological behavior of black gram batter, a continuous extrusion system with intermittent discharge mechanism has been developed for preparing conical shape nuggets from semi-solid pulse batter, moisture sorption isotherm of black gram nuggets have also been studied, the open sun drying of nuggets have been carried out. The mechanical drying of these nuggets will also be known. The nuggets prepared from this system are uniform in shape and quality.…
