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 | 17 | 2022 |
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 | 7 | 2019 |
Low temperature extrusion of ice cream: A review A Shrivastav, TK Goswami Journal of Food, Nutrition and Population Health 1 (2), 1-4, 2017 | 5 | 2017 |
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 | 3 | 2016 |
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 | 1 | 2022 |
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 | | |