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Results: 1-13 |
Results: 13
Physico-chemical and storage characteristics of garlic paste
Authors: Ahmed, J",Pawanpreet,"Shivhare, US
Citation: Us. Ahmed, J",pawanpreet,"shivhare, Physico-chemical and storage characteristics of garlic paste, J FOOD PROC, 25(1), 2001, pp. 15-23
Thermal kinetics of colour degradation and storage characteristics of onion paste
Authors: Ahmed, J Shivhare, US
Citation: J. Ahmed et Us. Shivhare, Thermal kinetics of colour degradation and storage characteristics of onion paste, LEBENSM-WIS, 34(6), 2001, pp. 380-383
Effect of pre-treatment on drying characteristics and colour dehydrated green chillis
Authors: Ahmed, J Shivhare, US
Citation: J. Ahmed et Us. Shivhare, Effect of pre-treatment on drying characteristics and colour dehydrated green chillis, J FD SCI M, 38(5), 2001, pp. 504-506
Thermal kinetics of color change, rheology, and storage characteristics ofgarlic puree/paste
Authors: Ahmed, J Shivhare, US
Citation: J. Ahmed et Us. Shivhare, Thermal kinetics of color change, rheology, and storage characteristics ofgarlic puree/paste, J FOOD SCI, 66(5), 2001, pp. 754-757
Color degradation kinetics and rheological characteristics of onion puree
Authors: Ahmed, J Shivhare, US Raghavan, GSV
Citation: J. Ahmed et al., Color degradation kinetics and rheological characteristics of onion puree, T ASAE, 44(1), 2001, pp. 95-98
Equilibrium moisture content of bell pepper
Authors: Shivhare, US Ahmed, J Singh, M
Citation: Us. Shivhare et al., Equilibrium moisture content of bell pepper, INT J FO PR, 3(3), 2000, pp. 459-464
Drying characteristics and product quality of bell pepper
Authors: Singh, M Shivhare, US Ahmed, J
Citation: M. Singh et al., Drying characteristics and product quality of bell pepper, INT J FO PR, 3(2), 2000, pp. 249-257
Chlorophyll and color of green chilli puree as affected by mesh size and temperature
Authors: Ahmed, J Shivhare, US Singh, GD
Citation: J. Ahmed et al., Chlorophyll and color of green chilli puree as affected by mesh size and temperature, INT J FO PR, 3(2), 2000, pp. 305-315
Studies on frying kinetics and quality of French fries
Authors: Gupta, P Shivhare, US Bawa, AS
Citation: P. Gupta et al., Studies on frying kinetics and quality of French fries, DRY TECHNOL, 18(1-2), 2000, pp. 311-321
Drying characteristics and product quality of okra
Authors: Shivhare, US Gupta, A Bawa, AS Gupta, P
Citation: Us. Shivhare et al., Drying characteristics and product quality of okra, DRY TECHNOL, 18(1-2), 2000, pp. 409-419
Rheological characteristics and kinetics of colour degradation of green chilli puree
Authors: Ahmed, J Shivhare, US Raghavan, GSV
Citation: J. Ahmed et al., Rheological characteristics and kinetics of colour degradation of green chilli puree, J FOOD ENG, 44(4), 2000, pp. 239-244
Osmotic concentration kinetics and quality of carrot preserve
Authors: Singh, S Shivhare, US Ahmed, J Raghavan, GSV
Citation: S. Singh et al., Osmotic concentration kinetics and quality of carrot preserve, FOOD RES IN, 32(7), 1999, pp. 509-514
Effect of temperature on rheological characteristics of green chilli Puree
Authors: Ahmed, J Gangopadhya, H Shivhare, US
Citation: J. Ahmed et al., Effect of temperature on rheological characteristics of green chilli Puree, J FD SCI M, 36(4), 1999, pp. 352-354
Risultati: 1-13 |