Author(s):

Anita Kashyap, Mayank Mehra and Yogita Kashyap

Abstract: Significant difference was observed in case of all physical parameters such as bulk density, particle density, porosity and cooking time kodo based and kutki based kheer mixes. The increased the millet grit in kheer mixes decreases the particle density and porosity percentage of kheer mixes. The preparation time of kheer increased with increases the level of millet grits in mixes, it indicated that the percentage of incorporation of grits directly proportional to the time required for preparation

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