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

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

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

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Effect of processing on starch fractions in different varieties of finger millet von Roopa, S., Premavalli, K.S.

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In-Vitro Studies on Functional Properties of Selected Natural Dietary Fibers von Gupta, Prachi, Premavalli, K.S

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Development of radish fibre based snack by response surface methodology (RSM) von Gupta, Prachi, Premavalli, K. S.

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

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Studies on effect of irradiation on functional properties of two ready-to-drink appetizer beverages and their shelf lives von Wadikar, Dadasaheb D, Vasudish, C.R, Premavalli, K.S

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Development of a hot water reconstitutable appetizer soup mix from Coleus aromaticus using response surface methodology von Wadikar, D D, Premavalli, K S

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

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Ajowan (Trachyspermum ammi) munch: A shelf stable ready-to-eat appetizer, its development and storage von Wadikar, D D, Premavalli, K S

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Development of ready-to-eat appetisers based on pepper and their quality evaluation von Wadikar, Dadasaheb D., Nanjappa, C., Premavalli, K. S., Bawa, Amrinder Singh

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Quick Semi-quantitative Test for Lead in Processed Foods von Premavalli, K. S., Majumdar, T. K., Bawa, A. S.

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Quick Test for Evaluating Processed Food Quality von Vasudish, C. R., Majumdar, T. K., Swamy, Y.S. Sathyanarayana, Premavalli, K. S., Bawa, A. S.

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Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage von Devaki, C. S., Premavalli, K. S.

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Impact of Consumption of Certain Electrolyte Rich Natural Products on the Serum Na+ and K+ Profile, Anemia and Iodine Nutriture in Desert Population of Rajasthan von Singh, Madhu B., Premavalli, K.S., Majumdar, T.K., Parihar, Neetu

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STUDIES ON PROCESSING AND STORAGE STABILITY OF ASHGOURD-MINT LEAVES JUICE von MAJUMDAR, T.K., VASUDISH, C.R., PREMAVALLI, K.S., BAWA, A.S.

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Quick Test for Evaluating Processed Food Quality (Short Communication) von Vasudish, C R, Majumdar, T K, Swamy, Y S Sathyanarayana, Premavalli, K S, Bawa, A S

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

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Stability of watermelon carotenoid extract in isolated model systems von PREMAVALLI, K. S, ARYA, S. S

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