Authors: SHARMA GK SEMWAL AD MURTHY MCN ARYA SS

Citation: Gk. Sharma et al., SUITABILITY OF ANTIOXYGENIC SALTS FOR STABILIZATION OF FRIED SNACKS, Food chemistry, 60(1), 1997, pp. 19-24

Authors: SEMWAL AD MURTHY MCN SHARMA GK ARYA SS

Citation: Ad. Semwal et al., STUDIES ON STORAGE STABILITY OF COMMERCIALLY MARKETED REFINED SUNFLOWER OIL IN PLASTIC FILM PACKS, Journal of Food Science and Technology, 33(4), 1996, pp. 352-354

Authors: SEMWAL AD MURTHY MCN ARYA SS

Citation: Ad. Semwal et al., COMPOSITION OF SOME COMMERCIALLY AVAILABLE BISCUITS, Journal of Food Science and Technology, 33(2), 1996, pp. 112-115

Authors: SEMWAL AD MURTHY MCN ARYA SS

Citation: Ad. Semwal et al., METAL CONTENTS IN SOME OF THE PROCESSED FOODS AND THEIR EFFECT ON THESTORAGE STABILITY OF PRECOOKED DEHYDRATED FLAKED BENGALGRAM-DHAL, Journal of Food Science and Technology, 32(5), 1995, pp. 386-390