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Results:
1-9
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Results: 9
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
SHARMA GK
ARYA SS
Citation: Ad. Semwal et al., ANTIOXYGENIC ACTIVITY OF TURMERIC (CURCUMA-LONGA] IN SUNFLOWER OIL AND GHEE, Journal of Food Science and Technology, 34(1), 1997, pp. 67-69
Authors:
SEMWAL AD
SHARMA GK
ARYA SS
Citation: Ad. Semwal et al., FLAVOR DEGRADATION IN DEHYDRATED CONVENIENCE FOODS - CHANGES IN CARBONYLS IN QUICK-COOKING RICE AND BENGALGRAM DHAL, Food chemistry, 57(2), 1996, pp. 233-239
Authors:
SHARMA GK
SEMWAL AD
ARYA SS
Citation: Gk. Sharma et al., DEVELOPMENT AND STORAGE STABILITY OF INSTANT VEGETABLE WADI - A TRADITIONAL INDIAN SAVOURY PRODUCT, Journal of Food Science and Technology, 33(4), 1996, pp. 338-341
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
Authors:
SHARMA GK
SEMWAL AD
ARYA SS
Citation: Gk. Sharma et al., DEVELOPMENT OF INSTANT KADHI MIX, Journal of Food Science and Technology, 32(3), 1995, pp. 206-210
Authors:
SEMWAL AD
SHARMA GK
ARYA SS
Citation: Ad. Semwal et al., FACTORS INFLUENCING LIPID AUTOOXIDATION IN DEHYDRATED PRECOOKED RICE AND BENGALGRAM DHAL, Journal of Food Science and Technology, 31(4), 1994, pp. 293-297
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