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3 Biotech|July 5, 2017
Bioactive L acidissima protein hydrolysates using Box-Behnken designSachin K Sonawane, Shalini S AryaFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 6, 2020
Non-thermal plasma: An advanced technology for food industrySachin K Sonawane, Marar T, Sonal PatilJournal of Food Science and Technology|April 26, 2021
Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbreadSonal Patil, Sachin K Sonawane, S S Arya3 Biotech|May 3, 2018
Bioactive characteristics and optimization of tamarind seed protein hydrolysate for antioxidant-rich food formulationsMayuri B Bagul, Sachin K Sonawane, Shalini S AryaJournal of Food Science and Technology|August 9, 2021
Recent advances in the technology of <i>chapatti</i>: an Indian traditional unleavened flatbreadSonal Patil, Arya S S, Sachin K Sonawane, et al.Journal of Food Science and Technology|July 7, 2020
Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flourSonal Patil, Sachin K Sonawane, Manoj Mali, et al.Journal of Food Science and Technology|March 26, 2019
Novel, energy efficient and green cloud point extraction: technology and applications in food processingS S Arya, Admajith M Kaimal, Moksha Chib, et al.Journal of Food Science and Technology|March 22, 2021
A comprehensive overview of functional and rheological properties of aloe vera and its application in foodsSachin K Sonawane, Jyoti S Gokhale, Mehrajfatema Z Mulla, et al.Pageof 1