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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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Shipra Tiwari

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Journal of Food Science and Technology|January 16, 2014

Mango pulp-agar based model gel: textural characterisationShipra Tiwari, Suvendu Bhattacharya

Journal of Food Science|June 20, 2012

Dehumidifier assisted drying of a model fruit pulp-based gel and sensory attributesShipra Tiwari, Ramasamy Ravi, Suvendu Bhattacharya

Journal of Food Science and Technology|January 16, 2014

Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarinesShipra Tiwari, Ramakrishna Chetana, Shashikala Puttaraju, et al.

Pageof 1

Search research articles

Showing results (1-10 of 3) with videos related to

Sort By:

Pageof 1

Journal of Food Science and Technology|January 16, 2014

Mango pulp-agar based model gel: textural characterisationShipra Tiwari, Suvendu Bhattacharya

Journal of Food Science|June 20, 2012

Dehumidifier assisted drying of a model fruit pulp-based gel and sensory attributesShipra Tiwari, Ramasamy Ravi, Suvendu Bhattacharya

Journal of Food Science and Technology|January 16, 2014

Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarinesShipra Tiwari, Ramakrishna Chetana, Shashikala Puttaraju, et al.

Pageof 1