has been cited by the following article(s):
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[1]
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Preparation of microwave processed oil‐free potato snacks with assorted natural flavors: Application of advanced chemometrics
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International Journal of Food Science & Technology,
2021 |
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[2]
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Extrusion processing: The effect on nutrients and based products
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2019 |
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[3]
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Quality evaluation based on color grading: quality discrimination of the Chinese medicine Corni Fructus by an E-eye
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2019 |
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[4]
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Study on Preparation of Traditional Multi Grain Chakli
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2017 |
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[5]
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Soy fortification in instant mangodi mix
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Thesis,
2016 |
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[6]
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DESIGN AND DEVELOPMENT OF JALEBI MAKING MACHINE
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Thesis,
2015 |
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[7]
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Sensory Characterisation and Consumer Preferences of Cooked Australian Desi Chickpeas
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2015 |
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[8]
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EFFECT OF FRYING TEMPERATURE AND RATIO OF COCCINIA GRANDIS POWDER ON NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF FRIED INDIAN …
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Carpathian Journal of Food Science & …,
2015 |
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[9]
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Comparative quality evaluation of commercial extruded snacks
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Wudpecker Journal of Food Technology,
2015 |
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[10]
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EFFECT OF FRYING TEMPERATURE AND RATIO OF COCCINIA GRANDIS POWDER ON NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF FRIED INDIAN SNACK FOOD.
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CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,
2015 |
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[11]
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啤酒風味分析與情境搭配研究
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高雄餐旅大學餐飲創新研發碩士學位學程學位論文,
2014 |
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[12]
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Development of Pea (Pisum sativum L.) and Chickpea (Cicer arietinum L.) Snacks using Different Cooking Methods
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University of Mauritius Research Journal,
2014 |
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[13]
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Documentation of chakli recipes and evaluation of commercial chakli for physico-chemical and sensory attributes
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Karnataka Journal of Agricultural Sciences,
2014 |
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[14]
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Quality Mapping and Positioning of Sev–A Deep Fat Fried Snack
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International Journal of Food Properties,
2014 |
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[15]
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DESIGN AND DEVELOPMENT OF BOONDI MAKING MACHINE
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2014 |
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[16]
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SNACK BAR RENDAH FOSFOR DAN PROTEIN BERBASIS PRODUK OLAHAN BERAS
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Journal of Nutrition College,
2013 |
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[17]
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Emergence of Packaged Nutritional Snacks in India
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Proceedings of National Seminar,
2013 |
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[18]
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Physico-chemical properties, and water and oil uptake characteristics of novel, soy-based snacks processed using extrusion
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NULL
2012 |
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[19]
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PHYSICO-CHEMICAL AND SENSORY EVALUATION OF COMMERCIAL CHAKLI AND DEVELOPMENT OF LITTLE MILLET (Panicum sumatrense) CHAKLI
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Thesis,
2012 |
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[1]
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Snack Foods
2023
DOI:10.1016/B978-0-12-819759-2.00004-5
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[2]
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Preparation of microwave‐processed oil‐free potato snacks with assorted natural flavours: Application of advanced chemometrics
International Journal of Food Science & Technology,
2022
DOI:10.1111/ijfs.15214
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[3]
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Quality evaluation based on color grading: quality discrimination of the Chinese medicine Corni Fructus by an E-eye
Scientific Reports,
2019
DOI:10.1038/s41598-019-53210-5
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[4]
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Quality evaluation based on color grading: quality discrimination of the Chinese medicine Corni Fructus by an E-eye
Scientific Reports,
2019
DOI:10.1038/s41598-019-53210-5
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[5]
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Quality evaluation based on color grading: quality discrimination of the Chinese medicine Corni Fructus by an E-eye
Scientific Reports,
2019
DOI:10.1038/s41598-019-53210-5
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[6]
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Quality Mapping and Positioning ofSev—A Deep Fat Fried Snack
International Journal of Food Properties,
2015
DOI:10.1080/10942912.2014.933238
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