Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta von Insha Rafiq, Syed, Muzaffar, Khalid, Mansha Rafiq, Syed, Saxena, DC, Dar, BN

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Effect of microencapsulation techniques on the different properties of bioactives, vitamins and minerals von Srivastava, Shivangi, Pandey, Vinay Kumar, Dar, Aamir Hussain, Shams, Rafeeya, Dash, Kshirod Kumar, Rafiq, Syed Mansha, Zahoor, Insha, Kumar, Sharath

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Fennel (Foeniculum vulgare) and Ajwain (Trachyspermum ammi) extracts as potential preservatives in processed cheese foods von Mansha Rafiq, Syed, C Ghosh, Bikash

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Innovative approaches to controlled yogurt fermentation using integrated solar PCM systems von P, Abhinash, Rafiq, Syed Mansha, Ps, Minz, John, Hima, Ramniwas, Seema, Al Obaid, Sami, Ansari, Mohammad Javed, Mugabi, Robert, Nayik, Gulzar Ahmad

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EFFECT of hydrocolloids on the quality evaluation of flour based noodles from Horse Chestnut von Rafiq, Syed Insha, Rafiq, Syed Mansha, Saxena, D.C.

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Lab-on-a-chip device for food quality control and safety von Rafiq, Syed Mansha, Majumder, Reshab, Joshi, Deepak, Dar, Aamir Hussain, Dash, Kshirod Kumar, Pandey, Vinay Kumar, Sidiqi, Urba Shafi

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Optimization of ingredients and processing parameters for the development ofCheddar cheese based beverage von Sharma, Nikunj, Upadhyay, Ashutosh, Rafiq, Syed Mansha, Rafiq, Syed Insha

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Microbial transglutaminase in cashew‐based vegan cheese: an innovative approach in achieving ideal texture and meltability von PM, Rohithkumar, Kumar GV, Prasanna, Gaur, Abhimanyu, Singh, Lochan, Hossain, Shamim, Alsulami, Tawfiq, Rafiq, Syed Mansha, Nayik, Gulzar Ahmad

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Studies on physico-chemical, functional, textural and sensory properties of flaxseed fortified bakery products von Khan, Azhar, Rafiq, Syed Insha, Saini, C. S., Hossain, Shamim, Rafiq, Syed Mansha

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Effect of potato incorporation on the physico-chemical, textural and sensory properties of processed cheese von Rafiq, Syed Mansha, Ghosh, Bikash C.

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