متابعة
Prof. Pradyuman Kumar Baranwal
Prof. Pradyuman Kumar Baranwal
Professor, Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology
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عنوان
عدد مرات الاقتباسات
عدد مرات الاقتباسات
السنة
Fenugreek: A review on its nutraceutical properties and utilization in various food products
SA Wani, P Kumar
Journal of the Saudi Society of Agricultural Sciences 17 (2), 97-106, 2018
5522018
Maize—A potential source of human nutrition and health: A review
T Rouf Shah, K Prasad, P Kumar
Cogent Food & Agriculture 2 (1), 1166995, 2016
4942016
Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder
SN Bhusari, K Muzzaffar, P Kumar
Powder Technology DOI: 10.1016/j.powtec.2014.06.038, 2014
3492014
Mango soy fortified set yoghurt: effect of stabilizer addition on physicochemical, sensory and textural properties
P Kumar, HN Mishra
Food chemistry 87 (4), 501-507, 2004
2062004
Yoghurt powder—a review of process technology, storage and utilization
P Kumar, HN Mishra
Food and Bioproducts Processing 82 (2), 133-142, 2004
2052004
Significance of finger millet in nutrition, health and value added products: a review
A Gull, R Jan, GA Nayik, K Prasad, P Kumar
Journal of Environmental Science, Computer Science and Engineering …, 2014
2002014
Moisture sorption isotherms and storage study of spray dried tamarind pulp powder
K Muzaffar, P Kumar
Powder Technology 291, DOI:10.1016/j.powtec.2015.12.046, 2016
1872016
Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta
A Gull, K Prasad, P Kumar
LWT-Food Science and Technology 63 (1), 470-474, 2015
1702015
Parameter optimization for spray drying of tamarind pulp using response surface methodology
K Muzaffar, P Kumar
Powder Technology 279, 179-184, 2015
1642015
Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate
B Bazaria, P Kumar
Food Bioscience, DOI: 10.1016/j.fbio.2015.11.002, 2016
1592016
Nutritional, antioxidant, microstructural and pasting properties of functional pasta
A Gull, K Prasad, P Kumar
Journal of the Saudi Society of Agricultural Sciences 17 (2), 147-153, 2018
1362018
Optimization of Spray Drying Parameters for Beetroot Juice Powder Using Response Surface Methodology (RSM)
B Bazaria, P Kumar
Journal of the Saudi Society of Agricultural Sciences 17 (4), 408-415, 2018
1202018
Taro starch: Isolation, morphology, modification and novel applications concern - A review
D Singla, A Singh, SB Dhull, P Kumar, T Malik, P Kumar
International Journal of Biological Macromolecules, https://doi.org/10.1016 …, 2020
1172020
Stickiness Problem Associated with Spray Drying of Sugar and Acid Rich Foods: A Mini Review
K Muzzafar, GA Nayik, P Kumar
Journal of Nutrition and Food Science, S12: S12003, 2015
1082015
Storage stability of mango soy fortified yoghurt powder in two different packaging materials: HDPP and ALP
P Kumar, HN Mishra
Journal of Food Engineering 65 (4), 569-576, 2004
1052004
Effect of extrusion on the nutritional, antioxidant and microstructural characteristics of nutritionally enriched snacks
SA Wani, P Kumar
Journal of Food Processing and Preservation 40 (10.1111/jfpp.12593), 166-173, 2016
882016
Evaluation of functional, anti-nutritional, pasting and microstructural properties of millet flours
A Gull, K Prasad, P Kumar
Journal of Food Measurement and Characterization 10 (1), DOI: 10.1007/s11694 …, 2016
782016
Banana starch: Properties, description, and modified variations-A review
L Kaur, SB Dhull, P Kumar, A Singh
International Journal of Biological Macromolecules 165, 2096-2102, 2020
752020
Moisture sorption isotherms and evaluation of quality changes in extruded snacks during storage
SA Wani, P Kumar
LWT- Food Science and Technology, 2016
732016
Effect of mango pulp and soymilk fortification on the texture profile of set yoghurt made from buffalo milk
P KUMAR, HN Mishra
Journal of Texture Studies 34 (3), 249-269, 2003
682003
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مقالات 1–20