Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Ankanksha"'
Publikováno v:
In Food Chemistry 15 March 2025 468
Autor:
Jha, Shipra, Sarkhel, Shubhajit, Saha, Sreyajit, Sahoo, Bijendra, Kumari, Ankanksha, Chatterjee, Kaberi, Mazumder, Papiya Mitra, Sarkhel, Gautam, Mohan, Anand, Roy, Anupam
Publikováno v:
In Food Research International January 2024 175
Autor:
Saha, Sreyajit, Sarkhel, Shubhajit, Sahoo, Bijendra, Kumari, Ankanksha, Jha, Shipra, Mukherjee, Arunima, Biswas, Debanjana, Saha, Rajdeep, Chatterjee, Amrita, Sarkar, Biswatrish, Jana, Sumit K., Mohan, Anand, Roy, Anupam
Publikováno v:
In LWT 1 February 2023 175
Akademický článek
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Autor:
Sahoo, Bijendra1 (AUTHOR), Kumari, Ankanksha1 (AUTHOR), Sarkhel, Shubhajit1 (AUTHOR), Jha, Shipra1 (AUTHOR), Mukherjee, Arunima1 (AUTHOR), Jain, Mahima2 (AUTHOR), Mohan, Anand2 (AUTHOR) anandmohan@uga.edu, Roy, Anupam1 (AUTHOR) anupamroy@bitmesra.ac.in
Publikováno v:
Food Reviews International. 2024, Vol. 40 Issue 1, p158-184. 27p.
Autor:
Sarkhel, Shubhajit, Mondal, Mrinmoy, Datta, Deepanwita, Sahoo, Bijendra, Kumari, Ankanksha, Saha, Sreyajit, Bera, Sandipan, Jana, Malabendu, Tiwari, Amit, Roy, Anupam
Publikováno v:
Journal of the Science of Food & Agriculture; Nov2024, Vol. 104 Issue 14, p8858-8868, 11p
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Bijendra Sahoo, Ankanksha Kumari, Shubhajit Sarkhel, Shipra Jha, Arunima Mukherjee, Mahima Jain, Anand Mohan, Anupam Roy
Publikováno v:
Food Reviews International. :1-27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dea2391ffd981be29ceae7e6403d3600
https://doi.org/10.1080/87559129.2022.2163498
https://doi.org/10.1080/87559129.2022.2163498
Autor:
Ankanksha Kumari, Anupam Roy
Paddy was soaked for 8 hours at 25 ± 5 ˚C and open parboiled for varying time interval (5–60 min). Parboiled paddy was milled and studied to check the changes in hardness, color, amylose content, soaking and cooking properties. An empirical model
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7f6d1bb102ba1bfb9edfe0185c80adc
https://doi.org/10.21203/rs.3.rs-2903258/v1
https://doi.org/10.21203/rs.3.rs-2903258/v1
Objective:IR is a pathological condition strongly associated with obesity and involved in the pathogenesis of T2D.The treatment of insulin resistant children is firstly targeted to lifestyle interventions. Homeostasis model assessment of insulin resi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f5dc7b25c9ac95073756595e9d1623d