Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution

Autor: Adhikari, Bhaskar Mani, Truong, Tuyen, Bansal, Nidhi, Bhandari, Bhesh

Publikováno v: In Food and Bioproducts Processing May 2018 109:86-97

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Comparison of nutritional properties of Stinging nettle ( Urtica dioica) flour with wheat and barley flours.

Autor: Adhikari, Bhaskar Mani¹, Bajracharya, Alina¹, Shrestha, Ashok K.²

Publikováno v: Food Science & Nutrition. Jan2016, Vol. 4 Issue 1, p119-124. 6p.

Challenges and prospects of food science and technology education: Nepal's perspective.

Autor: Gartaula, Ghanendra¹, Adhikari, Bhaskar Mani²

Publikováno v: Food Science & Nutrition. Nov2014, Vol. 2 Issue 6, p623-627. 5p.

Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours.

Autor: Adhikari BM; Department of Food Technology National College of Food Science and Technology Kathmandu Nepal., Bajracharya A; Department of Food Technology National College of Food Science and Technology Kathmandu Nepal., Shrestha AK; Nutrition and Food Science, School of Science and Health Hawkesbury Campus, University of Western Sydney Penrith NSW 2751 Australia.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2015 Aug 07; Vol. 4 (1), pp. 119-24. Date of Electronic Publication: 2015 Aug 07 (Print Publication: 2016).