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Kshirsagar, R. B.

  • Utilization of Beetischolar_main 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

  • Utilization of Orange (Citrus sinesis) Peel Powder as a Source of Dietary Fibre and its Effect on the Cake Quality Attributes

  • Studies on Morphological and Nutritional Characteristics of Different Parts (Leaf, Flower and Pods) Of Moringa oleifera (Variety:Koimtoor-1)

  • Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Cookies

  • Studies on Effect of Orange (Citrus sinensis) Pomace Powder on Physical, Chemical and Nutritional Quality Attributes of Cake

  • Standardization of Recipe for the Preparation of Low Calorie RTS Beverage from Pineapple (Ananas comosus) Using Sugar Substitutes

  • Studies on Effect of Stabilization Methods on Physico-Chemical Properties of Rice Bran

  • Studies on Nutritional Profile of Different Parts Of Moringa Oleifera (Leaf, Flower and Pod)

  • Studies on the Effect of Stabilized Rice Bran Supplementation on Physico-Chemical, Microbial and Textural Quality of Bread

  • Studies on Development of Low Calorie Pineapple RTS Beverage by Using Artificial Sweeteners

  • Nutritional and Sensory Quality of Wheat Bread Supplemented with Stabilized Rice Bran

  • Formulation of Weaning Food with fortification of Orange (Citrus sinensis) Waste

  • Effect of Blanching and Drying Treatment on the Proximate Composition of Moringa oleifera Leaves

  • The Influence of Stabilized Rice Bran on Rheological Properties of Wheat Flour Dough

  • Studies on Preparation of Leaf Protein Concentrate from Leaves of Amaranthus hybridus, Moringa oleifera and Leucaena leucocephala and its Utilization in Weaning Food

  • Effect of Orange Peel Powder Incorporation on Physical, Nutritional and Sensorial Quality of Biscuits

  • Studies on Utilization of Gudmar (Gymnema sylvestre) Dried Extract Based Fennel RTS Beverage

  • Studies on Exploration of Orange Pomace Powder on Physical, Sensorial and Nutritional Quality of Biscuits

  • Studies on Effect of Artificial Sweeteners on the Quality of Herbal Beverage

  • Studies on Utilization of Adulasa (Adhatoda vasica) Dried Extract Based Carbonated RTS Beverage