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pro vyhledávání: '"Dipak Kumar Bhattacharyya"'
Autor:
Dipak Kumar Bhattacharyya
Publikováno v:
Vilakshan (XIMB Journal of Management), Vol 17, Iss 1/2, Pp 173-179 (2020)
Purpose – This study aims to help students to relate their theoretical knowledge in managing change in a crisis. It is more relevant in today’s pandemic situation and could be a morale booster for many entrepreneurs who are struggling to sustain.
Externí odkaz:
https://doaj.org/article/a2f38c881c244c949d6be1df796a1ef1
Autor:
Dipak Kumar Bhattacharyya
Publikováno v:
Vilakshan (XIMB Journal of Management), Vol 17, Iss 1/2, Pp 3-4 (2020)
Externí odkaz:
https://doaj.org/article/8f7cfffff1084699b081e265624ac028
Autor:
Dipak Kumar Bhattacharyya
Publikováno v:
Vilakshan (XIMB Journal of Management), Vol 18, Iss 1, Pp 2-2 (2021)
Externí odkaz:
https://doaj.org/article/275aae2180df4e04b2940389b84c6bc9
Publikováno v:
Food Science and Engineering. :170-183
The present study aims in preparing novel products with better functional properties (expansion ratio, bulk density and antioxidant properties) from jackfruit seed flour and soy flour, whose availability is increasing in India. Extrusion of soy flour
Publikováno v:
Aquaculture Research. 53:3140-3153
Publikováno v:
Food & Function. 12:5501-5523
There is increasing attention on the exploration of waste feedstocks as economically viable substrates for the production of prebiotic oligosaccharides, especially xylooligosaccharides, as excellent candidates for the maintenance and promotion of gut
Publikováno v:
Waste and Biomass Valorization. 12:3849-3873
Heterogeneous supramolecular structures of waste feedstock mainly, lignin has profound biological, therapeutic and industrial applications. The separation of lignin is greatly hindered by the rigid and compact structure of lignocellulosic biomass. Th
Publikováno v:
Journal of Aquatic Food Product Technology. 29:871-885
Fish roe is a protein-rich aquatic food source. Protein concentrate made from rohu fish roe was investigated for physicochemical properties, amino acid profile, and gel-electrophoresis prior to its...
Publikováno v:
Journal of Food Processing and Preservation. 46
Autor:
Dipak Kumar Bhattacharyya
Publikováno v:
Journal of Research in Administrative Sciences. 9:19-21
This paper proposes the need for a normative change management model in Covid-19 pandemic. The paper, at the outset, reviewed popular theoretical models for organizational change, elaborated the challenges now being faced by the organizations, and th