| Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of Quarg cheese KS Kadiya, SK Kanawjia, AK Solanki International Journal of Fermented Foods 3 (1), 61-76, 2014 | 21 | 2014 |
| Development of whey-protein enriched strawberry whey beverage using response surface methodology VR Chavda, RB Sangwan, AK Solanki, RB Modi, MP Parmar Indian J, Dairy Sci 69, 2016 | 3 | 2016 |
| Physico-chemical characteristics of ghee prepared from sheep and buffalo milk T Hazra, RG Sindhav, AK Solanki, R Govani Indian Journal of Small Ruminants (The) 29 (2), 307-311, 2023 | 1 | 2023 |
| Physicochemical and microbiological properties of probiotic microencapsulated enriched infant formula AK Solanki, MP Parmar, KS Kadiya, DK Thompkinson, KS Patel Ind. J. Dairy Sci 68, 144-147, 2015 | 1 | 2015 |
| Chemistry, Technology, and Functional Properties T Hazra, RG Sindhav, M Parmar, AK Solanki Ghee: Chemistry, Technology, and Health Aspects, 89, 2023 | | 2023 |
| Lactoferrin: Isolation and Functional Aspects SVK Chaganti, T Hazra, A Solanki, VM Ramani Functional Dairy Ingredients and Nutraceuticals, 171-197, 2022 | | 2022 |
| CHAPTER–13 MILK ALSO CAN GIVE YOU A BETTER LIFE MP PARMAR, T HAZRA, AK SOLANKI, MR BUMBADIYA Indian Dairy Sector@ 75: From Self-reliance to the, 13, 2022 | | 2022 |
| Buffalo Ghee: Chemistry, Technology, and Functional Properties T Hazra, RG Sindhav, M Parmar, AK Solanki Ghee, 89-107, 0 | | |