Chemical Adulteration In Jaggery

Ravi Bachubhai Patel

ISBN 10: 6207654714 / ISBN 13: 9786207654710

Verlag: LAP LAMBERT Academic Publishing, 2024

Chemical Adulteration In Jaggery | Ravi Bachubhai Patel | Taschenbuch | Englisch | 2024 | LAP LAMBERT Academic Publishing | EAN 9786207654710 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Bestandsnummer des Verkäufers 129611629

Inhaltsangabe:

Jaggery Is a Traditional Non Centrifugal Sugar Product. That Is Commonly Consumed in Some Countries in Asia and Americas. It Is Typically Made from The Concentrated Sap or Juice of Palm Trees. The Process of Making Jaggery Involves Extracting the Juice from The Sugarcane or Palm, Then Boiling and Reducing It to Create a Dense, Concentrated Product.Jaggery is distinct from refined sugar as it retains more of the natural nutrients present in the sugarcane or palm sap, including vitamins and minerals like iron, magnesium, and potassium. the color of jaggery can range from golden brown to dark brown, and its test is often described as caramel.

Über die Autorin bzw. den Autor: Formazione: Dottorato di ricerca in Chimica e M.Sc. in Chimica Organica presso l'Università Sardar Patel, Ph.D. e M.Phil. Guida in Chimica presso lo Shree P. M. Patel Institute of P.G. Studies and Research in Science, affiliato alla Sardar Patel University, Vallabh Vidyanagar, Gujarat, India.

Bibliografische Details

Titel: Chemical Adulteration In Jaggery
Verlag: LAP LAMBERT Academic Publishing
Erscheinungsdatum: 2024
Einband: Taschenbuch
Zustand: Neu