Hasil Pencarian - Siddharth Vishwakarma

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  1. 1
    Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes

    Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes oleh Arvind Patidar, Siddharth Vishwakarma, Deepoo Meena

    Diterbitkan 2021-03-01
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  2. 2
    Food-to-Food Fortification of Rice Flour (<i>Swarna</i> Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study

    Food-to-Food Fortification of Rice Flour (<i>Swarna</i> Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study oleh Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Hari Niwas Mishra

    Diterbitkan 2021-10-01
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  3. 3
    Nanotechnology: Current applications and future scope in food

    Nanotechnology: Current applications and future scope in food oleh Monalisa Sahoo, Siddharth Vishwakarma, Chirasmita Panigrahi, Jayant Kumar

    Diterbitkan 2021-03-01
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  4. 4
    Investigation of optimum formulation for rice noodles fortified from marjoram, basil, spearmint, and skim milk powder

    Investigation of optimum formulation for rice noodles fortified from marjoram, basil, spearmint, and skim milk powder oleh Siddharth Vishwakarma, Shubham Mandliya, Chandrakant Genu Dalbhagat, Hari Niwas Mishra

    Diterbitkan 2023-11-01
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  5. 5
    Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles

    Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles oleh Siddharth Vishwakarma, Shubham Mandliya, Chandrakant Genu Dalbhagat, Jayshree Majumdar, Hari Niwas Mishra

    Diterbitkan 2023-03-01
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  6. 6
    Incorporation of Mycelium (<i>Pleurotus eryngii</i>) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

    Incorporation of Mycelium (<i>Pleurotus eryngii</i>) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties oleh Shubham Mandliya, Anubhav Pratap-Singh, Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Hari Niwas Mishra

    Diterbitkan 2022-08-01
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