Zobrazeno 1 - 10 of 26 pro vyhledávání: '"R. B. Kshirsagar"'
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Akademický článek
Fructo-oligosaccharides are food ingredient and additive: A review.
Autor: Kedare, Suhasini Piraji, A. A., Joshi, R. B., Kshirsagar
Publikováno v: Indian Food Industry Mag; Jul/Aug2024, Vol. 6 Issue 4, p41-48, 8p
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2
Studies on effects of different processing methods on morphological and nutritional quality attributes of dried ginger (Zingiber officinale L.) rhizome
Autor: Syed Zubair, BS Agarkar, A. R. Sawate, R. B. Kshirsagar, Patil Bm
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
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3
Studies on impact of different blanching treatments on nutritional quality attributes of green leafy vegetables
Autor: Patil Bm, BS Agarkar, A. R. Sawate, Syed Zubair, R. B. Kshirsagar
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
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10
Studies on the effect of stabilized rice bran supplementation on physico-chemical, microbial and textural quality of bread
Autor: J. K. Sangle, R. B. Kshirsagar, A. R. Sawate, B. M. Patil
Publikováno v: FOOD SCIENCE RESEARCH JOURNAL. 8:35-42
This project was designed to evaluate the suitability of stabilized rice bran for the supplementation of bread. Freshly milled rice bran was treated with autoclave heating for its stabilization. The effect of stabilized rice bran supplementation on p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::69af890aa849fdb54501da56a32e6de7
https://doi.org/10.15740/has/fsrj/8.1/35-42
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