Modified ghee/clarified butter composition for food technology
Breeds of cows contribute to increase solid and fats in milk. Feed,veterinary knowledge and animal welfare were analyzed for ghee production. Different stages of prototype are built with different configurations and state. The best state of ghee are identified for commercialization. Product has been...
| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/34144/ http://umpir.ump.edu.my/id/eprint/34144/1/Modified%20ghee_clarified%20butter%20composition%20for%20food%20technology.CITREX2021..pdf |
| _version_ | 1848824430841561088 |
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| author | Norazlianie, Sazali Asogan, Arjun |
| author_facet | Norazlianie, Sazali Asogan, Arjun |
| author_sort | Norazlianie, Sazali |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | Breeds of cows contribute to increase solid and fats in milk. Feed,veterinary knowledge and animal welfare were analyzed for ghee production. Different stages of prototype are built with different configurations and state. The best state of ghee are identified for commercialization. Product has been sold to market |
| first_indexed | 2025-11-15T03:12:55Z |
| format | Conference or Workshop Item |
| id | ump-34144 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T03:12:55Z |
| publishDate | 2021 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-341442022-05-19T09:00:25Z http://umpir.ump.edu.my/id/eprint/34144/ Modified ghee/clarified butter composition for food technology Norazlianie, Sazali Asogan, Arjun QD Chemistry T Technology (General) TA Engineering (General). Civil engineering (General) TJ Mechanical engineering and machinery TS Manufactures Breeds of cows contribute to increase solid and fats in milk. Feed,veterinary knowledge and animal welfare were analyzed for ghee production. Different stages of prototype are built with different configurations and state. The best state of ghee are identified for commercialization. Product has been sold to market 2021 Conference or Workshop Item PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/34144/1/Modified%20ghee_clarified%20butter%20composition%20for%20food%20technology.CITREX2021..pdf Norazlianie, Sazali and Asogan, Arjun (2021) Modified ghee/clarified butter composition for food technology. In: Creation, Innovation, Technology & Research Exposition (CITREX) 2021 , 2021 , Virtually hosted by Universiti Malaysia Pahang. p. 1.. (Published) |
| spellingShingle | QD Chemistry T Technology (General) TA Engineering (General). Civil engineering (General) TJ Mechanical engineering and machinery TS Manufactures Norazlianie, Sazali Asogan, Arjun Modified ghee/clarified butter composition for food technology |
| title | Modified ghee/clarified butter composition for food technology |
| title_full | Modified ghee/clarified butter composition for food technology |
| title_fullStr | Modified ghee/clarified butter composition for food technology |
| title_full_unstemmed | Modified ghee/clarified butter composition for food technology |
| title_short | Modified ghee/clarified butter composition for food technology |
| title_sort | modified ghee/clarified butter composition for food technology |
| topic | QD Chemistry T Technology (General) TA Engineering (General). Civil engineering (General) TJ Mechanical engineering and machinery TS Manufactures |
| url | http://umpir.ump.edu.my/id/eprint/34144/ http://umpir.ump.edu.my/id/eprint/34144/1/Modified%20ghee_clarified%20butter%20composition%20for%20food%20technology.CITREX2021..pdf |