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Results:
1-9
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Results: 9
Authors:
Singh, RRB
Rao, KH
Anjaneyulu, ASR
Patil, GR
Citation: Rrb. Singh et al., Moisture sorption properties of smoked chicken sausages from spent hen meat, FOOD RES IN, 34(2-3), 2001, pp. 143-148
Authors:
Singh, RRB
Patil, GR
Balachandran, R
Citation: Rrb. Singh et al., Reaction kinetics of lipid oxidation and proteolysis in stored UHT milk, MILCHWISSEN, 56(5), 2001, pp. 250-253
Authors:
Hossain, SA
Pal, PK
Sarkar, PK
Patil, GR
Citation: Sa. Hossain et al., Quality of dudh churpi as influenced by moisture content and drying conditions of prechurpi, J FD SCI M, 38(5), 2001, pp. 462-466
Authors:
Rao, KJ
Patil, GR
Citation: Kj. Rao et Gr. Patil, A study on the effect of different "hurdles" on the rheological propertiesof fried paneer by response surface methodology, J FD SCI M, 38(3), 2001, pp. 207-212
Authors:
Hossain, SA
Pal, PK
Sarkar, PK
Patil, GR
Citation: Sa. Hossain et al., Extension and prediction of shelf life of dudh churpi, J FD SCI M, 38(2), 2001, pp. 124-128
Authors:
Hossain, SA
Pal, PK
Sarkar, PK
Patil, GR
Citation: Sa. Hossain et al., Sensory characteristics of dudh churpi in relation to its chemical composition, Z LEBENSM U, 208(3), 1999, pp. 178-182
Authors:
Rao, KJ
Patil, GR
Citation: Kj. Rao et Gr. Patil, Diffusion of sodium chloride and citric acid in raw and fried paneer at different temperatures, J FD SCI M, 36(5), 1999, pp. 424-427
Authors:
Hossain, SA
Pal, PK
Sarkar, PK
Patil, GR
Citation: Sa. Hossain et al., Quality of Dudh churpi as influenced by fat level in cooking milk and cooking time of prechurpi, J FD SCI M, 36(1), 1999, pp. 19-23
Authors:
Rao, KJ
Patil, GR
Citation: Kj. Rao et Gr. Patil, Development of ready-to-eat Paneer curry by hurdle technology, J FD SCI M, 36(1), 1999, pp. 37-41
Risultati:
1-9
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