Search Results - Bihola, Ankit

  • Showing 1 - 6 results of 6
Refine Results
  1. 1
    Value addition to dietetic frozen yoghurt through use of fruit peel solids

    Value addition to dietetic frozen yoghurt through use of fruit peel solids by Adil, Shaikh, Jana, A. H., Mehta, B. M., Bihola, Ankit, Singh, Ajay, Rajani, Bhargav

    Published in Scientific reports
    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  2. 2
    Feasibility study of utilizing Saccharomyces boulardii as an adjunct culture in Mozzarella type cheese and its quality characterization

    Feasibility study of utilizing Saccharomyces boulardii as an adjunct culture in Mozzarella type cheese and its quality characterization by Bihola, Ankit, Jana, Atanu H., Parmar, Satish C., Adil, Shaikh

    Published in Discover Food
    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  3. 3
    Changes in physico-chemical and functional properties of Pizza cheeses made using ‘dual acidification’ method during refrigerated storage

    Changes in physico-chemical and functional properties of Pizza cheeses made using ‘dual acidification’ method during refrigerated storage by Rajani, Bhargav, Jana, Atanu H., Bihola, Ankit, Adil, Shaikh

    Published in Discover Food
    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  4. 4
    Recent developments in cheese technologies

    Recent developments in cheese technologies by Bihola, Ankit, Sharma, Heena, Chaudhary, M. B., Bumbadiya, M. R., Kumar, Deepak, Adil, Shaikh

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  5. 5
    Process standardization and characterization of Pizza cheeses prepared employing ‘dual acidification’ method

    Process standardization and characterization of Pizza cheeses prepared employing ‘dual acidification’ method by Rajani, Bhargav, Jana, A. H., Bihola, Ankit, Parmar, S. C., Shaikh, Adil

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  6. 6
    Influence of frying conditions on colour kinetics and viscosity of frying medium employed for making Indian recipe Gulabjamun

    Influence of frying conditions on colour kinetics and viscosity of frying medium employed for making Indian recipe Gulabjamun by Sain, Mukul, Minz, P.S., Ray, Arijit, Bihola, Ankit, Adil, Shaikh

    Get full text
    Article
    Save to List
    Saved in:

Search Tools: