Takip et
Amitkumar Barot
Amitkumar Barot
Assistant Professor in Dairy Technology Department at Kamdhenu University
kamdhenuuni.edu.in üzerinde doğrulanmış e-posta adresine sahip
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Hurdle technology: a novel approach for food preservation
M Pal, A Shimelis, W Mamo, AM Barot, SV Pinto, JP Prajapati
Beverage Food World 44 (1), 20-23, 2017
202017
Composition, functional properties and application of bottle gourd in food products
A Barot, S Pinto, S Balakrishnan, JP Prajapati
Research & Reviews: Journal of Dairy Science and Technology 4 (1), 15-27, 2015
152015
Development of technology for manufacture of bottle gourd ice cream
M Barot Amit, S Pinto, H Modha
J. Nutr. Food Sci 4, 316, 2014
82014
STANDARDIZATION OF METHOD FOR PREPARATION OF PROCESSED FORMS OF “BOTTLE-GOURD” AND STANDARDIZING THE FORMULATION OF ICE-CREAM
A BAROT, D PATANI, S PATEL, S PINTO
2016
DEVELOPMENT OF TECHNOLOGY FOR USE OF BOTTLE GOURD AS A FUNCTIONAL INGREDIENT IN ICE CREAM
A BAROT
AAU, Anand, 2014
2014
Gulabjamun: A Highly Delicious Indian Milk Sweet
M Devrani, D Patani, A Barot, M Pal
Proteins 6, 7.6, 0
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–6