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K D Aparnathi

Showing results (1-10 of 8) with videos related to

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Journal of Food Science and Technology|September 24, 2015
Evaluation of efficacy of turmeric as a preservative in paneerShweta Buch, Suneeta Pinto, K D Aparnathi
Journal of Food Science and Technology|April 21, 2015
Standardization of the method for utilization of paneer whey in cultured buttermilkMaheta Riddhiben Ghanshyambhai, Smitha Balakrishnan, K D Aparnathi
Food Chemistry|May 9, 2015
Comparison of five analytical methods for the determination of peroxide value in oxidized gheeBhavbhuti M Mehta, V B Darji, K D Aparnathi
Journal of Food Science and Technology|March 17, 2017
Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analoguePadhiyar Dhanraj, Atanu Jana, Hiral Modha, et al.
Journal of Food Science and Technology|November 22, 2019
Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storageC N Dharaiya, A H Jana, K D Aparnathi
Journal of Food Science and Technology|April 2, 2015
Concise and informative title: evaluation of selected spices in extending shelf life of paneerE Krishna Kumari Eresam, Suneeta Pinto, K D Aparnathi
Journal of Food Science and Technology|April 11, 2013
Process standardization for rennet casein based Mozzarella cheese analogueRahul Shah, Atanu H Jana, K D Aparnathi, et al.
Journal of Food Science and Technology|August 29, 2018
Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopyBency Antony, Bhavbhuti M Mehta, Saurabh Sharma, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Food Science and Technology|September 24, 2015
Evaluation of efficacy of turmeric as a preservative in paneerShweta Buch, Suneeta Pinto, K D Aparnathi
Journal of Food Science and Technology|April 21, 2015
Standardization of the method for utilization of paneer whey in cultured buttermilkMaheta Riddhiben Ghanshyambhai, Smitha Balakrishnan, K D Aparnathi
Food Chemistry|May 9, 2015
Comparison of five analytical methods for the determination of peroxide value in oxidized gheeBhavbhuti M Mehta, V B Darji, K D Aparnathi
Journal of Food Science and Technology|March 17, 2017
Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analoguePadhiyar Dhanraj, Atanu Jana, Hiral Modha, et al.
Journal of Food Science and Technology|November 22, 2019
Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storageC N Dharaiya, A H Jana, K D Aparnathi
Journal of Food Science and Technology|April 2, 2015
Concise and informative title: evaluation of selected spices in extending shelf life of paneerE Krishna Kumari Eresam, Suneeta Pinto, K D Aparnathi
Journal of Food Science and Technology|April 11, 2013
Process standardization for rennet casein based Mozzarella cheese analogueRahul Shah, Atanu H Jana, K D Aparnathi, et al.
Journal of Food Science and Technology|August 29, 2018
Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopyBency Antony, Bhavbhuti M Mehta, Saurabh Sharma, et al.
Pageof 1