Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sweety Kalita"'
Publikováno v:
Trends in Food Science & Technology. 129:296-305
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9267f671af24fbc0868c02f8c2239a87
https://doi.org/10.1016/j.tifs.2022.09.019
https://doi.org/10.1016/j.tifs.2022.09.019
Autor:
Santosh Kumar, Avik Mukherjee, Sweety Kalita, Namrata Singh, Vimal Katiyar, Atanu Mitra, Dipankar Halder
Publikováno v:
Biopolymer‐Based Food Packaging. :336-367
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46f632853cd70c267af527f47b805ac5
https://doi.org/10.1002/9781119702313.ch10
https://doi.org/10.1002/9781119702313.ch10
Publikováno v:
Biopolymer‐Based Food Packaging. :445-475
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2076e92597739212126d860c219833dc
https://doi.org/10.1002/9781119702313.ch14
https://doi.org/10.1002/9781119702313.ch14
Autor:
Santosh Kumar, Jyotismita Konwar, Manashi Das Purkayastha, Sweety Kalita, Avik Mukherjee, Joydeep Dutta
Publikováno v:
International Journal of Biological Macromolecules. 239:124332
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ee57e3a602521cdc00bae67b8a36612
https://doi.org/10.1016/j.ijbiomac.2023.124332
https://doi.org/10.1016/j.ijbiomac.2023.124332
Autor:
Udangshree Borah, Rimki Baruah, Sweety Kalita, Francis Dutta, Abhijit Borah, Manashi Das Purkayastha
Publikováno v:
Food Bioscience. 50:102189
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f10dd932b9cf72ec632c5c504a8bd493
https://doi.org/10.1016/j.fbio.2022.102189
https://doi.org/10.1016/j.fbio.2022.102189
Autor:
Santosh Kumar, Sweety Kalita, Abhijit Das, Pradip Kumar, Shiv Singh, Vimal Katiyar, Avik Mukherjee
Publikováno v:
Progress in Organic Coatings. 166:106799
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca826dd5866a55fdfdf4a5094e6c9adb
https://doi.org/10.1016/j.porgcoat.2022.106799
https://doi.org/10.1016/j.porgcoat.2022.106799
Autor:
Ananta Saikia, Porinita Devi, Tobiul Hussain Ahmed, Manashi Das Purkayastha, Abhijit Borah, Mridula Saikia Barooah, Sweety Kalita
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 27(7)
The present study was undertaken to develop rice-based composite pasta with improved cooking/rehydrating and nutritional qualities. Pasta samples (T1-T10) having different proportions of rice flour (RF, 60-80%), wheat flour (WF, 40-12%), malted green
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ec6be88b9c742074d170120f153ac6b
https://pubmed.ncbi.nlm.nih.gov/33291979
https://pubmed.ncbi.nlm.nih.gov/33291979