30 results on '"Dalbhagat, Chandrakant Genu"'
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2. Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels
3. Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough
4. Development of a simple method for extraction and analysis of folic acid in fortified rice kernels by HPLC and its application in vitamin retention studies
5. Apparent amylose content positively influences the quality of extruded fortified rice kernels
6. Hurdle approach of plasma-activated water pretreatment with debittering treatment on naringin and limonin content of sweet orange peel powder
7. A comprehensive review on instant rice: Preparation methodology, characterization, and quality attributes
8. Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences
9. Investigation of optimum formulation for rice noodles fortified from marjoram, basil, spearmint, and skim milk powder
10. Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review
11. Development of grain-based carbonated beverage premix using maize (Zea Mays), Bengal gram (Cicer Arietinum), and finger millet (Eleusine Coracana)
12. A Comprehensive Review on Instant rice: Preparation Methodology, Characterization, and Quality Attributes
13. Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels
14. Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach
15. Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
16. Preparation of Low Glycemic Rice and Comparison of Its Physicochemical Properties, Cooking Characteristics, Starch Digestibility and Microstructure with Raw Rice (Swarna Cv)
17. Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties
18. Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review
19. Preparation of skim milk powder tablet and finite element analysis of its pressing die
20. A comparative study on the physiochemical, cooking and textural properties of fortified rice kernels prepared from raw and parboiled rice
21. Development of instant low glycemic rice using extrusion technology and its characterization
22. Comparative Study on the Physicochemical Properties of Extruded Fortified Rice Kernels Produced from Different Rice Varieties with Their Corresponding Rice Varieties
23. Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study
24. Development of grain-based carbonated beverage premix using maize (Zea Mays), Bengal gram (Cicer Arietinum), and finger millet (Eleusine Coracana)
25. Drying modeling, cooking characteristics, pasting properties, and crystallinity of fortified rice kernels
26. Effect of the drying process on the color change, fissure development, and morphology of fortified rice kernels
27. A comparative study on the physicochemical, cooking and textural properties of fortified rice kernels prepared from raw and parboiled rice.
28. Effect of pilot scale roasting on color and textural attributes of soybean kernels
29. Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels
30. Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review
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