Search Results - WADIKAR, D.D.

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  1. 1
    Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats

    Appetizer administration stimulates food consumption, weight gain and leptin levels in male Wistar rats by Wadikar, D.D., Premavalli, K.S.

    Published in Appetite
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  2. 2
    Development of ginger based ready-to-eat appetizers by response surface methodology

    Development of ginger based ready-to-eat appetizers by response surface methodology by Wadikar, D.D., Nanjappa, C., Premavalli, K.S., Bawa, A.S.

    Published in Appetite
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  3. 3
    Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions

    Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions by Premavalli, K.S., Wadikar, D.D., Nanjappa, C.

    Published in Appetite
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  4. 4
    Development of shelf stable pepper based appetizers by response surface methodology (RSM)

    Development of shelf stable pepper based appetizers by response surface methodology (RSM) by Wadikar, D.D., Majumdar, T.K., Nanjappa, C., Premavalli, K.S., Bawa, A.S.

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  5. 5
    Optimization of temperate extrusion-assisted flaking process conditions for the production of ricebean (Vigna umbellata) flakes

    Optimization of temperate extrusion-assisted flaking process conditions for the production of ricebean (Vigna umbellata) flakes by Bepary, Rejaul Hoque, Wadikar, D.D., Semwal, A.D.

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  6. 6
    OPTIMIZATION OF GINGER-BASED READY-TO-DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY: SHELF-STABLE READY-TO-DRINK GINGER APPETIZER

    OPTIMIZATION OF GINGER-BASED READY-TO-DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY: SHELF-STABLE READY-TO-DRINK GINGER APPETIZER by WADIKAR, D.D., PREMAVALLI, K.S.

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  7. 7
    OPTIMIZATION OF GINGER-BASED READY-TO-DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY

    OPTIMIZATION OF GINGER-BASED READY-TO-DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY by WADIKAR, D.D., PREMAVALLI, K.S.

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  8. 8
    Effect of Storage on Physico-Chemical, Microbiological and Sensory Quality of Bottlegourd-Basil Leaves Juice

    Effect of Storage on Physico-Chemical, Microbiological and Sensory Quality of Bottlegourd-Basil Leaves Juice by Majumdar, T.K., Wadikar, D.D., Vasudish, C.R., Premavalli, K.S., Bawa, A.S.

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