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Journal of Food Science and Technology|February 20, 2015
Flow behaviour of gellan sol with selected cationsShipra Sharma, Suvendu BhattacharyaJournal of Food Science and Technology|April 11, 2013
Hydrocolloids as thickening and gelling agents in food: a critical reviewDipjyoti Saha, Suvendu BhattacharyaJournal 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 BhattacharyaJournal of Food Science and Technology|December 31, 2016
Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentationJ Shanthilal, Suvendu BhattacharyaJournal of Food Science and Technology|August 6, 2015
Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flatteningYash Dixit, Suvendu BhattacharyaJournal 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 BhattacharyaCritical Reviews in Food Science and Nutrition|February 16, 2012
Food gels: gelling process and new applicationsSoumya Banerjee, Suvendu BhattacharyaJournal of Food Science and Technology|January 16, 2014
Mango pulp-agar based model gel: textural characterisationShipra Tiwari, Suvendu BhattacharyaJournal of Food Science|June 23, 2016
Time-Independent and Time-Dependent Rheological Characterization of Dispersions with Varying Contents of Chickpea Flour and Gum Arabic Employing the Multiple Loop ExperimentsShanthilal J, Suvendu BhattacharyaJournal of Food Science and Technology|April 11, 2013
Roasting green coffee beans using spouted bed roaster: changes in physical characteristicsV D Nagaraju, Suvendu BhattacharyaPageof 5