कृषि महाविद्यालय, परभणी - ४३१ ४०२ (महाराष्ट्र)

College Of Agriculture, Parbhani - 431 402 (Maharashtra)


Department of AHDS Recommendation

Year: 2020-21

1. The technology for preparation of kurdi from wheat batter (PBN-51) using paneer whey as socking agent for 4 days at room temperature was developed by which the protein content in kurdi was increased.

Year: 2021-22

2. The technology for preparation of Shrikhand using 0.04 per cent Curcumin on the basis of Chakka in encapsulated from were developed, where sodium alginate is used as medium for encapsulation of Curcumin.

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