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Results:
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Results: 19
Authors:
CHAUHAN SK
JOSHI VK
LAL BB
Citation: Sk. Chauhan et al., PREPARATION AND EVALUATION OF A REFRESHING SUGARCANE JUICE BEVERAGES, Journal of Scientific & Industrial Research, 56(4), 1997, pp. 220-223
Authors:
SANDHU DK
JOSHI VK
Citation: Dk. Sandhu et Vk. Joshi, SOLID-STATE FERMENTATION OF APPLE POMACE FOR CONCOMITANT PRODUCTION OF ETHANOL AND ANIMAL FEED, Journal of Scientific & Industrial Research, 56(2), 1997, pp. 86-90
Authors:
MANN B
JOSHI VK
Citation: B. Mann et Vk. Joshi, PROTEOSE-PEPTONE CONTENTS OF MISHTI-DOI AND THEIR CORRELATION WITH BROWNING INDEX, Journal of Food Science and Technology, 34(5), 1997, pp. 425-426
Authors:
JOSHI VK
SANDHU DK
Citation: Vk. Joshi et Dk. Sandhu, PREPARATION AND EVALUATION OF AN ANIMAL FEED BY-PRODUCT PRODUCED BY SOLID-STATE FERMENTATION OF APPLE POMACE, Bioresource technology, 56(2-3), 1996, pp. 251-255
COMPOSITION OF THE DISTILLATES FROM THE SOLID-STATE FERMENTATION OF APPLE POMACE BY DIFFERENT YEASTS
Authors:
JOSHI VK
SANDHU DK
Citation: Vk. Joshi et Dk. Sandhu, COMPOSITION OF THE DISTILLATES FROM THE SOLID-STATE FERMENTATION OF APPLE POMACE BY DIFFERENT YEASTS, National Academy Science Letters, 19(11-12), 1996, pp. 219-224
Authors:
JOSHI VK
KAUR M
THAKUR NS
Citation: Vk. Joshi et al., LACTIC-ACID FERMENTATION OF MUSHROOM (AGARICUS-BISPORUS) FOR PRESERVATION AND PREPARATION OF SAUCE, Acta alimentaria, 25(1), 1996, pp. 1-11
Authors:
JOSHI VK
KAUSHAL NK
THAKUR NS
Citation: Vk. Joshi et al., APPLE POMACE SAUCE - DEVELOPMENT AND QUALITY OF FRESH AND STORED PRODUCTS, Journal of Food Science and Technology, 33(5), 1996, pp. 414-417
Authors:
REIS KP
JOSHI VK
THOMPSON ME
Citation: Kp. Reis et al., MOLECULAR ENGINEERING OF HETEROGENEOUS CATALYSTS - AN EFFICIENT CATALYST FOR THE PRODUCTION OF HYDROGEN-PEROXIDE, Journal of catalysis, 161(1), 1996, pp. 62-67
Authors:
JOSHI VK
KAUSHAL NK
Citation: Vk. Joshi et Nk. Kaushal, COMPOSITION OF APPLE POMACE, STANDARDIZATION OF PULP MAKING, PREPARATION AND EVALUATION OF APPLE POMACE JAM, Research and Industry, 40(3), 1995, pp. 203-207
Authors:
PREMI BR
LAL BB
JOSHI VK
Citation: Br. Premi et al., EFFICACY OF VARIOUS TECHNIQUES FOR REMOVING BITTER PRINCIPLES IN KINNOW JUICE, Journal of Food Science and Technology, 32(4), 1995, pp. 332-335
Authors:
JOSHI VK
SANDHU DK
JAISWAL S
Citation: Vk. Joshi et al., EFFECT OF ADDITION OF SO2 ON SOLID-STATE FERMENTATION OF APPLE POMACE, Current Science, 69(3), 1995, pp. 263-264
Authors:
JOSHI VK
Citation: Vk. Joshi, INFLUENCE OF JUICE CONTENT ON QUALITY OF APPLE WINE PREPARED FROM APPLE JUICE CONCENTRATE, Research and Industry, 39(4), 1994, pp. 250-252
Authors:
JOSHI VK
SHARMA SK
Citation: Vk. Joshi et Sk. Sharma, EFFECT OF METHOD OF MUST PREPARATION AND INITIAL SUGAR LEVELS ON THE QUALITY OF APRICOT WINE, Research and Industry, 39(4), 1994, pp. 255-257
Authors:
PREMI BR
LAL BB
JOSHI VK
Citation: Br. Premi et al., DISTRIBUTION PATTERN OF BITTERING PRINCIPLES IN KINNOW FRUIT, Journal of Food Science and Technology, 31(2), 1994, pp. 140-141
Authors:
CHAUHAN SK
LAL BB
JOSHI VK
Citation: Sk. Chauhan et al., DEVELOPMENT OF PROTEIN-RICH APPLE BEVERAGES, Research and Industry, 38(4), 1993, pp. 227-229
Authors:
ATTRI BL
LAL BB
JOSHI VK
Citation: Bl. Attri et al., PREPARATION AND EVALUATION OF SAND PEAR VERMOUTH, Journal of Food Science and Technology, 30(6), 1993, pp. 435-437
Authors:
KAUSHIK R
JOSHI VK
GUPTA JK
Citation: R. Kaushik et al., TOTAL SOLUBLE SOLIDS, ACIDITY, PH AND STANDARD PLATE COUNTS IN THE INDIAN HONEY AS AFFECTED BY DIFFERENT TREATMENTS AND STORAGE-CONDITIONS, Journal of Food Science and Technology, 30(6), 1993, pp. 442-443
Authors:
CHAUHAN SK
JOSHI VK
LAL BB
Citation: Sk. Chauhan et al., APRICOT-SOY FRUIT-BAR - A NEW PROTEIN-ENRICHED PRODUCT, Journal of Food Science and Technology, 30(6), 1993, pp. 457-458
Authors:
JOSHI VK
CHAUHAN SK
LAL BB
Citation: Vk. Joshi et al., EVALUATION OF ENZYMATICALLY EXTRACTED PLUM JUICE FOR PREPARATION OF BEVERAGES, Journal of Food Science and Technology, 30(3), 1993, pp. 208-210
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