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Tải xuống
Camel milk is generally produced in very remote areas and far from cities. Therefore, a viable alternate for earning from camel milk appears to convert camel milk into a product with better shelf life. For this purpose manufacture of khoa and its utilization in preparation of sweets like gulabjamun is the most appropriate and viable option. Some defects like poor porosity, insufficient penetration of the sugar syrup, hard central core with doughy feel and typical off taste are the bottlenecks. |
