Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Varsha Kanojia"'
Publikováno v:
The Indian Journal of Agricultural Sciences, Vol 93, Iss 1 (2023)
Patharnakh pear fruits were freshly harvested at the physiological maturity during second week of July and subjected to different precooling treatments, viz. Hydrocooling (HC), Forced Air Cooling (FAC) and Evaporative Cooling (EC). The effect of thes
Externí odkaz:
https://doaj.org/article/a03ec8c6af7e4a0e865a2cd81ca8f0dd
Autor:
Monisa Yousouf, Syed Zameer Hussain, Varsha Kanojia, Tahiya Qadri, Bazila Naseer, Fouzia Shafi, Abida Jabeen
Publikováno v:
Nutrition & Food Science. 53:285-300
Purpose The purpose of this study was to formulate a complete protein food from lentil flour (LF) and egg powder (EP) through microwave-assisted extrusion technology. Design/methodology/approach In the first part of the hybrid technology, the feed pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b6fdd8e28908c31963c3bb8070fcccc
https://doi.org/10.1108/nfs-01-2022-0021
https://doi.org/10.1108/nfs-01-2022-0021
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d14c8a4ccc6c9f0ab1e1972d4dc9544
https://doi.org/10.1111/jfpe.13986
https://doi.org/10.1111/jfpe.13986
Publikováno v:
Handbook of Research on Food Processing and Preservation Technologies ISBN: 9781003184591
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2985add05ca658459a161d647c4f2ebd
https://doi.org/10.1201/9781003184591-2
https://doi.org/10.1201/9781003184591-2
Publikováno v:
Asian Journal of Dairy and Food Research.
Background: About one third of the maize production is imbibed in the form of flat breads or chapati which is consumed basically in the northern states of India. Maize flat breads are generally prepared with hands, owing to lower gluten content and l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dbdb16adcbe579c5623ff10648277ef
https://doi.org/10.18805/ajdfr.dr-1584
https://doi.org/10.18805/ajdfr.dr-1584
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 7:1216-1224
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f7c41407f58d09a80a6cd169d290f6f
https://doi.org/10.20546/ijcmas.2018.701.148
https://doi.org/10.20546/ijcmas.2018.701.148
Autor:
Varsha Kanojia, Mohan Singh
Publikováno v:
Indian Journal of Science and Technology. 9
Objective: The main objective of this finding was to assess the textural properties of brown rice based ready to eat extrudate snacks blended with water chestnut and safed muesli powder. Method/Statistical Analysis: Extrusion cooking technology was u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d1764091a598c5a0d8bfb63d44bf2d5
https://doi.org/10.17485/ijst/2016/v9i38/96969
https://doi.org/10.17485/ijst/2016/v9i38/96969
Publikováno v:
Indian Journal of Science and Technology. 9
Objective: The objective of present research work is to investigate the effect of single screw extrusion parameters on textural properties of rice based expanded snacks enriched with okara. Method/Analysis: The expanded snacks were prepared through e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5c521f79b93ce1bee8a82768302919c
https://doi.org/10.17485/ijst/2016/v9i22/88437
https://doi.org/10.17485/ijst/2016/v9i22/88437