Comparison of five analytical methods for the determination of peroxide value in oxidized ghee von Mehta, Bhavbhuti M, Darji, V B, Aparnathi, K D

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Concise and informative title: evaluation of selected spices in extending shelf life of paneer von Eresam, E. Krishna Kumari, Pinto, Suneeta, Aparnathi, K. D.

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Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storage von Dharaiya, C. N., Jana, A. H., Aparnathi, K. D.

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Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue von Dhanraj, Padhiyar, Jana, Atanu, Modha, Hiral, Aparnathi, K. D.

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Study on FT-MIR spectra of ghee (anhydrous milk fat) von Antony, Bency, Sharma, Saurabh, Mehta, Bhavbhuti Manojbhai, Ratnam, K., Aparnathi, K.D.

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Evaluation of efficacy of turmeric as a preservative in paneer von Buch, Shweta, Pinto, Suneeta, Aparnathi, K. D.

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Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy von Antony, Bency, Mehta, Bhavbhuti M., Sharma, Saurabh, Ratnam, K., Aparnathi, K. D.

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Comparative appraisal of Kreis methods for the assessment of incipient rancidity in ghee von Vaghela, Keyur D., Chaudhary, Bhavesh N., Mehta, Bhavbhuti Manojbhai, Darji, V.B., Aparnathi, K.D.

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Standardization of the method for utilization of paneer whey in cultured buttermilk von Ghanshyambhai, Maheta Riddhiben, Balakrishnan, Smitha, Aparnathi, K. D.

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Detection of common adulterants in khoa using qualitative tests reported for milk von Parekh, Sonali, Shaikh, AI, Aparnathi, KD

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Storage Stability and Chemical Constituents of Cultured Buttermilk Prepared by Incorporation of Paneer Whey von Parekh, Sonali, Balakrishnan, Smitha, Jain, Amitkumar, Aparnathi, K D

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Process standardization for rennet casein based Mozzarella cheese analogue von Shah, Rahul, Jana, Atanu H., Aparnathi, K. D., Prajapati, P. S.

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Evaluation of different methods to monitor primary stage of oxidation of heat clarified milk fat (ghee) von Mehta, Bhavbhuti M., Kumar Jain, Amit, Darji, V. B., Aparnathi, K. D.

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Substitution of sucrose in flavoured milk by tagatose von Patel, A. M., Hati, S., Mehta, B. M., Aparnathi, K. D.

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Optimization of Sucrose Substitution in Lassi by Tagatose as a Sweetenerto Foliar Application of PGRs von Subrota Hati, Akashamrut M. Patel, K. D. Aparnathi, Bhavbhuti M. Mehta

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Standardization and Storage Study of Whey Protein Concentrate (WPC‐70) Prepared from Buffalo Milk Using Ultrafiltration Membrane Technology von Rathour, Ashwani Kr, Rathore, Veena, Mehta, Bhavbhuti M., Patel, Sunil M., Chauhan, Anil, Aparnathi, K.D.

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Substitution of Sucrose in Lassi by Tagatose as a Sweetener von Patel, Akashamrut M.

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Gas chromatographic analysis of triglycerides - The reference method for testingpurity of milk fat and perspectives on its use in India: Review von Aparnathi, KD, Patel, Ajit, Mehta, Bhavbhuti M, Patel, Deep, Prajapati, JB

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Hydrolysis of proteins in cheddar cheese whey and utilization as a growth medium for lactic acid bacteria von Macwan, S.R, Prajapati, J.B, Aparnathi, K.D

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Lactulose: Significance in Milk and Milk Products von Parekh, Sonali L., Balakrishnan, Smitha, Hati, Subrota, Aparnathi, K. D.

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