Effect of Grinding Time and Moisture on Size Reduction of Makhana

Journal of Food Science and Technology

Volumn 36, Issue 5, 1999, Pages 446-448

  Jha, S N ^a   Verma, B B ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Gorgon nut (Euryale ferox); Grinding; Makhana; Makhana kheer; Particle size; Pudding

Indexed keywords

EID: 0345912830     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. Gopalan C, Ramasastri BV, Balasubramanian SC (1987) Nutritive Value of Indian Foods. National Institute of Nutrition Hyderabad
2. Hall CW (1970) Drying Farm Crops. Lyall Book Depot Publication Ludhiana
3. Jha SN (1993) Development of a processing machine for gorgon nut (Euryale ferox). Ph.D. Thesis. Indian Institute of Technology, Kharagpur
4. Jha SN, Prasad S (1993) Moisture diffusivity and thermal expansion of gorgon nut. J Food Sci Technol, 30(3):163-165
5. Jha SN, Prasad S (1996) Determination of processing conditions of gorgon nut (Euryale ferox). J Agric Engng Res 63: 103-112
6. Jha V, Barat GK, Jha UN (1991) Nutritional evaluation of Euryale ferox salisb. J Food Si Technol, 28(5):320-328