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Suvendu Bhattacharya

Showing results (11-20 of 16) with videos related to

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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
Food Chemistry|April 23, 2018
Predicting enzymatic starch hydrolysis mechanism during paddy malting by vibrational spectroscopy and multivariate calibration analysisDipsikha Kalita, Suvendu Bhattacharya, Brijesh Srivastava
Journal of Food Science|March 16, 2012
Turmeric powder and starch: selected physical, physicochemical, and microstructural propertiesDhanalakshmi Kuttigounder, Jaganmohan Rao Lingamallu, Suvendu Bhattacharya
Journal of Food Science and Technology|January 16, 2014
Jilebi 2: Flowability, pourability and pH of batter as affected by fermentationA Chakkaravarthi, H N Punil Kumar, 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.
Journal of Food Science and Technology|May 8, 2014
Jilebi 3: Effect of frying conditions on physical characteristicsA Chakkaravarthi, P Nagaprabha, H N Punil Kumar, et al.
Pageof 2

Showing results (11-20 of 16) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 16 results.
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
Food Chemistry|April 23, 2018
Predicting enzymatic starch hydrolysis mechanism during paddy malting by vibrational spectroscopy and multivariate calibration analysisDipsikha Kalita, Suvendu Bhattacharya, Brijesh Srivastava
Journal of Food Science|March 16, 2012
Turmeric powder and starch: selected physical, physicochemical, and microstructural propertiesDhanalakshmi Kuttigounder, Jaganmohan Rao Lingamallu, Suvendu Bhattacharya
Journal of Food Science and Technology|January 16, 2014
Jilebi 2: Flowability, pourability and pH of batter as affected by fermentationA Chakkaravarthi, H N Punil Kumar, 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.
Journal of Food Science and Technology|May 8, 2014
Jilebi 3: Effect of frying conditions on physical characteristicsA Chakkaravarthi, P Nagaprabha, H N Punil Kumar, et al.
Pageof 2