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Kshirsagar, R. B.

  • Utilization of Beetroot Powder as Natural Colorant in Ice-cream

  • Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies

  • Studies on Preparation of Cookies Fortified by Horse Gram Malt

  • Studies on Effect of Drying Method on Quality Attributes of Instant Pooran Mix

  • Studies on Formulation and Evaluation of Fiber Rich Food Bars

  • Preparation and Quality Evaluation of Powder from Bael Fruit (Aegle Marmelos Correa)

  • Development and Quality Evaluation of Rajkeera Seed Biscuits and Cookies

  • Studies on Development of β-Carotene Rich Mango {Mangifera indica L.) Powder

  • Studies on Preparation and Quality Evaluation of Hard Wheat Cookies Using Rice Flour

  • Studies on Utilization of Custard Apple Pulp in Toffee

  • Evaluation of RTS Beverage from Bottle Gourd

  • Effect of Stabilizers on Sensory Characteristics of Yoghurt Prepared from Soy-Cow Milk Blend

  • Effect of Hydrocolloids and Stevioside on the Quality Attributes of Ready to Serve Natural Carbonated Cocoa Beverage

  • Effect of Soaking on Physico-Chemical Characteristics of Cassava Flour and its Utilization in Gulab Jamun

  • Studies on the Effect of Improvers and Sorghum Malt on the Quality of Wheat Bread