Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

J Shanthilal

Showing results (1-10 of 4) with videos related to

Pageof 1
Sort By:
Journal of Food Science and Technology|April 19, 2017
Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of productsJ Shanthilal, Suvendu Bhattacharya
Journal of Food Science and Technology|December 31, 2016
Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentationJ Shanthilal, Suvendu Bhattacharya
Journal of Food Science|August 8, 2015
Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and ModelingJ Shanthilal, Suvendu Bhattacharya
Journal of Food Science|February 7, 2018
Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and ModelingJ Shanthilal, R Babylatha, M C Navya, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Journal of Food Science and Technology|April 19, 2017
Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of productsJ Shanthilal, Suvendu Bhattacharya
Journal of Food Science and Technology|December 31, 2016
Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentationJ Shanthilal, Suvendu Bhattacharya
Journal of Food Science|August 8, 2015
Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and ModelingJ Shanthilal, Suvendu Bhattacharya
Journal of Food Science|February 7, 2018
Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and ModelingJ Shanthilal, R Babylatha, M C Navya, et al.
Pageof 1