A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Kale, V. S.
- Changes in the Fluvial Regime of Western Maharashtra Upland Rivers During Late Quaternary
Authors
1 Department of Archaeology, Deccan College, Pune 411006, IN
Source
Journal of Geological Society of India (Online archive from Vol 1 to Vol 78), Vol 26, No 1 (1985), Pagination: 16-27Abstract
Recent geomorphological, archaeological, palaeontological and carbon -14 dating of alluvial deposits and the observations on buried as well as exposed channel deposits of Upper Krishna, Bhima and the Upper Godavari rivers of Western Maharashtra have brought out five major phases of fluvial activity, since late middle Pleistocene. These rivers were dominantly aggrading during theTermial late Pleistocene (c 40.000-11,000 yrs. B.P.) and incision predominated during the major port of the Holocene. These changes in the fluvial activity can be explained in terms of climatic changes of the late Quaternary period.
The present study disproves the earlier view that the late Quaternary geomorphic history of the study area has been stable and uneventful.
- Early Holocene Waterfall Tufa from Semi-Arid Maharashtra Plateau (India)
Authors
1 School of Environmental Sciences, Dept. of Geography, University of Poona, Pune-411 007, IN
2 School of Environmental Sciences, University of East Anglia, Norwich, GB
Source
Journal of Geological Society of India (Online archive from Vol 1 to Vol 78), Vol 32, No 6 (1988), Pagination: 513-515Abstract
Waterfall tufa occurring in the semi-arid parts of the Upland Maharashtra has been dated by employing uranium series disequilibrium dating method. The dates correlate well with other evit1lences and suggest a wet climate during the genesis of the tufa.- An Unusual Evaporite Association from the Papaghni Group, Cuddapah Basin
Authors
1 Department of Geology, University of Poona, Pune 411 007, IN
Source
Journal of Geological Society of India (Online archive from Vol 1 to Vol 78), Vol 39, No 3 (1992), Pagination: 257-259Abstract
No Abstract.- Preparation of Spicy Flavoured Paneer Blended with Cumin and Black Pepper Powder
Authors
1 Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Food Science Research Journal, Vol 10, No 2 (2019), Pagination: 170-175Abstract
The present investigation on preparation of spicy flavoured Paneer blended with cumin and black pepper powder was undertaking in Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with main objective to find out acceptable level of spices by sensory evaluation, physico-chemical properties and to work out the production cost. The Paneer was prepared from buffalo milk with addition of cumin, black pepper powder and their combination as T1 (control- plain Paneer), T2 (Paneer blended with 0.2% cumin powder), T3 (Paneer blended with 0.4% cumin powder), T4 (Paneer blended with 0.2% black pepper powder), T5 (Paneer blended with 0.4% black pepper powder) and there combination as T6 (Paneer blended with 0.2% cumin and 0.2% black pepper powder) and in T7 (Paneer blended with 0.4% cumin and 0.4% black pepper powder).Cumin and black pepper powder with 0.2 to 0.4 per cent level individually and in combination were significantly affect the moisture, ash content of Paneer. Protein, fat and total solid content increased significantly as cumin and black pepper powder proportion increased individually and in their combination. The overall acceptability of Paneer prepared from buffalo milk was acceptable in all respect but with addition of cumin and black pepper powder in their combinations in proportion of 0.4 per cent (T7) each has good quality and acceptability. 0.4 per cent black pepper powder (T5) and 0.4 per cent cumin powder (T4)were also acceptable in quality and for value addition also. Regarding cost of production of Paneer it was observed that the cost of production increased considerably due to blending of cumin and black pepper powder but which can be compensated with flavour and acceptability of product as ready to eat spicy Paneer as a snacks also.Keywords
Buffalo Milk, Paneer, Cumin, Black Pepper, Sensory Evaluation, Chemical Composition, Cost of Production.References
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