Search Results - Singh, Chongtham Baru

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  1. 1
    Fortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology

    Fortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology by Singh, Chongtham Baru, Xavier, K. A. Martin, Deshmukhe, Geetanjali, Gudipati, Venkateshwarlu, Shitole, Snehal S., Balange, Amjad K.

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  2. 2
    Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

    Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei) by Senapati, S. R., Kumar, G. Praveen, Singh, Chongtham Baru, Xavier, K. A. Martin, Chouksey, M. K., Nayak, B. B., Balange, Amjad K.

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  3. 3
    Development of Pangasius steaks by improved sous-vide technology and its process optimization

    Development of Pangasius steaks by improved sous-vide technology and its process optimization by Kumari, Namita, Singh, Chongtham Baru, Kumar, Raushan, Martin Xavier, K. A., Lekshmi, Manjusha, Venkateshwarlu, Gudipati, Balange, Amjad K.

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  4. 4
    Effect of processing conditions on degree of hydrolysis, ACE inhibition, and antioxidant activities of protein hydrolysate from Acetes indicus

    Effect of processing conditions on degree of hydrolysis, ACE inhibition, and antioxidant activities of protein hydrolysate from Acetes indicus by Dhanabalan, Vignaesh, Xavier, Martin, Kannuchamy, Nagalakshmi, Asha, Kurukkan Kunnath, Singh, Chongtham Baru, Balange, Amjad

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  5. 5
    Sous vide processed ready-to-cook seerfish steaks: Process optimization by response surface methodology and its quality evaluation

    Sous vide processed ready-to-cook seerfish steaks: Process optimization by response surface methodology and its quality evaluation by Singh, Chongtham Baru, Kumari, Namita, Senapati, Sushree Ratnamanjari, Lekshmi, Manjusha, Nagalakshmi, K., Balange, Amjad K., Chouksey, M.K., Venkateshwarlu, G., Xavier, K.A. Martin

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  6. 6
    Development of Pangasius steaks by improved sous-vide technology and its process optimization

    Development of Pangasius steaks by improved sous-vide technology and its process optimization by Kumari, Namita, Singh, Chongtham Baru, Kumar, Raushan, Martin Xavier, K. A., Lekshmi, Manjusha, Venkateshwarlu, Gudipati, Balange, Amjad K.

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