LAP Lambert Academic Publishing
Chemical Adulteration In Jaggery
Product Code:
9786207654710
ISBN13:
9786207654710
Condition:
New
$66.00
$65.28
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Chemical Adulteration In Jaggery
$66.00
$65.28
Sale 1%
Jaggery Is a Traditional Non Centrifugal Sugar Product. That Is Commonly Consumed in Some Countries in Asia and Americas. It Is Typically Made from The Concentrated Sap or Juice of Palm Trees. The Process of Making Jaggery Involves Extracting the Juice from The Sugarcane or Palm, Then Boiling and Reducing It to Create a Dense, Concentrated Product.Jaggery is distinct from refined sugar as it retains more of the natural nutrients present in the sugarcane or palm sap, including vitamins and minerals like iron, magnesium, and potassium. the color of jaggery can range from golden brown to dark brown, and its test is often described as caramel.
| Author: Ravi Bachubhai Patel |
| Publisher: LAP Lambert Academic Publishing |
| Publication Date: Jun 13, 2024 |
| Number of Pages: 96 pages |
| Binding: Paperback or Softback |
| ISBN-10: 6207654714 |
| ISBN-13: 9786207654710 |
