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Awani Shrivastav
Awani Shrivastav
Research Scholar, IIT Kharagpur
Verified email at iitkgp.ac.in
Title
Cited by
Cited by
Year
Physicochemical and nutritional assessment of soy milk and soymilk products and comparative evaluation of their effects on blood gluco-lipid profile
B De, A Shrivastav, T Das, TK Goswami
Applied Food Research 2 (2), 100146, 2022
172022
Effect of mango puree thickness on refractance window drying for making mango leather
D Shende, A Shrivastav, AK Datta
IMPACT: International Journal of Research in Engineering & Technology 7, 41-54, 2019
72019
Low temperature extrusion of ice cream: A review
A Shrivastav, TK Goswami
Journal of Food, Nutrition and Population Health 1 (2), 1-4, 2017
52017
Effects of thickness of mango puree on refractance window drying to make mango leather
D Shende, A Shrivastav, AK Datta
Emerging technologies in agricultural and food engineering (ETAE-2016 …, 2016
32016
Conventional industrial ice cream freezers and its thermal design: a review
A Shrivastav, TK Goswami
J Food Sci Nutr. 2018; 1 (1): 21-28. J Food Sci Nutr 2018 Volume 1 Issue 1 …, 0
2
Rheological and Adaptive Neuro-fuzzy Inference System (ANFIS) Modeling of Ice Cream at Different Gelatin Concentrations Produced by Liquid Nitrogen Infusion Technique
A Shrivastav, TK Goswami, SV Kotra
Journal of Biosystems Engineering 47 (3), 344-357, 2022
12022
Performance evaluation and CFD investigation of scraped surface ice cream freezer augmented with LN2 freezing technique
A Shrivastav, TK Goswami, PP Tripathy, C Gupta, S Kumar
Cogent Engineering 11 (1), 2344732, 2024
2024
Organoleptic Evaluation of Ice Cream with a Fuzzy Logic Approach
A Shrivastav, TK Goswami
Nutrition and Food Science International Journal 11 (3), 2022
2022
TOTAL VIEWS
A Shrivastav, P Pahariya, TK Goswami
TOTAL VIEWS: 6935
A Shrivastav, P Pahariya, TK Goswami
An Update on Safety and Quality Concern of Frozen and Fermented Dairy Products: Control Strategies & Future Approach
A Shrivastav, P Pahariya, TK Goswami
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Articles 1–11