Zobrazeno 1 - 10
of 28
pro vyhledávání: '"A. R. Sawate"'
Autor:
Mane, Santosh P., Dr. Praveen G. Saptarshi, Prof. Lal Mervin Dharmasiri, Dr. Babalola Ayodele Samuel, Dr. F. M. Nadaf, Dr. Adavitot S., C., Dr. Gyanaranjan Sahoo, Dr. J. C. More, Dr. H. B. Tipe, Dr. Rajesh Kr. Abhay, Dr. Devendra Pareek, Dr. S. R. Sawate
Recent Advancements in commerce and management, Innovation and Entrepreneurship, Science and Technology, pharmacy & health, Humanities and social science, education, language and literature, and Environment and sustainability
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22cb06b12785dabad5b306d376dcf327
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:1641-1652
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5f419f4288d1c0756b14fd3740738a7
https://doi.org/10.20546/ijcmas.2020.909.204
https://doi.org/10.20546/ijcmas.2020.909.204
Publikováno v:
International Journal of Chemical Studies. 8:1689-1697
Present work have been undertaken to study the impact of different processing methods on physical quality characteristics, chemical composition and mineral composition of dried ginger rhizome. Ginger is cultivated in countries like India, China, Nige
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e26ccb8441794ea3001d6a36803f443
https://doi.org/10.22271/chemi.2020.v8.i3w.9443
https://doi.org/10.22271/chemi.2020.v8.i3w.9443
Publikováno v:
International Journal of Chemical Studies. 8:1698-1703
Present work have been undertaken to study the impact of different blanching treatments on nutritional quality attributes of green leafy vegetables Viz. fenugreek, amaranth and roselle leaves. Green leafy vegetables (GLVs) occupy an important place a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a860db51c3049a1afb09198c0418668
https://doi.org/10.22271/chemi.2020.v8.i3w.9444
https://doi.org/10.22271/chemi.2020.v8.i3w.9444
Publikováno v:
INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY. 8:89-94
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f8f161e19fb0f14e497945a2183333e
https://doi.org/10.15740/has/ijppht/8.2/89-94
https://doi.org/10.15740/has/ijppht/8.2/89-94
Publikováno v:
FOOD SCIENCE RESEARCH JOURNAL. 8:286-289
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6949db7c4d5968260a9e9e654ad019f9
https://doi.org/10.15740/has/fsrj/8.2/286-289
https://doi.org/10.15740/has/fsrj/8.2/286-289
Publikováno v:
FOOD SCIENCE RESEARCH JOURNAL. 8:235-242
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49e76ba8f5ac7c34beff3422e8234667
https://doi.org/10.15740/has/fsrj/8.2/235-242
https://doi.org/10.15740/has/fsrj/8.2/235-242
Publikováno v:
FOOD SCIENCE RESEARCH JOURNAL. 8:160-165
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de8225b2942ad48522371fb4fec27e4e
https://doi.org/10.15740/has/fsrj/8.2/160-165
https://doi.org/10.15740/has/fsrj/8.2/160-165
Publikováno v:
FOOD SCIENCE RESEARCH JOURNAL. 8:266-270
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e7a454eb1bcde10fa89727bac9c5f83
https://doi.org/10.15740/has/fsrj/8.2/266-270
https://doi.org/10.15740/has/fsrj/8.2/266-270
Publikováno v:
FOOD SCIENCE RESEARCH JOURNAL. 8:349-356
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6e9f901e63cec77b68fe3cc7f2552f2
https://doi.org/10.15740/has/fsrj/8.2/349-356
https://doi.org/10.15740/has/fsrj/8.2/349-356