Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/854
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dc.contributor.authorRao, PVK Jagannadha-
dc.contributor.authorDas, Madhusweta-
dc.contributor.authorDas, SK-
dc.date.accessioned2008-04-09T05:21:22Z-
dc.date.available2008-04-09T05:21:22Z-
dc.date.issued2007-01-
dc.identifier.issn0972-5938-
dc.identifier.urihttp://hdl.handle.net/123456789/854-
dc.description95-102en_US
dc.description.abstractJaggery is the sugarcane based traditional Indian sweetener. At present, 24.5% of the cane produced in India is being utilized for producing jaggery. Jaggery is nutritious and easily available to the rural people. Compared to white sugar, it requires low capital requirement in production and is manufactured at the farmer’s individual units itself. Of the total world production, more than 70% of the jaggery is produced in India. To meet the future sweetener requirement, the scope of jaggery seems to be promising.en_US
dc.language.isoen_USen_US
dc.publisherCSIRen_US
dc.relation.ispartofseriesInt. Cl.⁸: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06en_US
dc.sourceIJTK Vol.6(1) [January 2007]en_US
dc.subjectJaggeryen_US
dc.subjectKhandsarien_US
dc.subjectIndian sweeteneren_US
dc.subjectTraditional sweeteneren_US
dc.subjectTraditional sweetening agenten_US
dc.titleJaggery – A Traditional Indian Sweeteneren_US
dc.typeArticleen_US
Appears in Collections:IJTK Vol.06(1) [January 2007]

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