| Physical characterization and mass modeling of traditionally Popped Makhana (Euryale ferox Salisbury) variety: Sabour‐1 Makhana A Gaurav, D Nath, RI Barbhuiya, RC Pradhan Journal of Food Process Engineering 45 (6), e13927, 2022 | 4 | 2022 |
| Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour A Gaurav, SS Panigrahi, RC Pradhan, S Mishra Journal of Food Science and Technology 59 (11), 4165-4175, 2022 | 3 | 2022 |
| Comparative study of physical properties of whole and hulled minor millets for equipment designing A Gaurav, RC Pradhan, S Mishra Journal of Scientific & Industrial Research 80 (08), 658-667, 2021 | 3 | 2021 |
| Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of Kodo flour for application in breakfast cereal A Gaurav, CG Dalbhagat, J Kedia, M Faizan Rahi, RC Pradhan, S Mishra Journal of Food Measurement and Characterization, 1-16, 2024 | | 2024 |
| Use of flours from traditional pan and salt‐bed‐roasted Kodo grains in the production of breakfast cereal: Spatial, morphological, techno‐functional, structural, and … A Gaurav, J Kedia, M Faizan Rahi, RC Pradhan, S Mishra Journal of Food Process Engineering 47 (3), e14580, 2024 | | 2024 |
| Extrusion Technology for the Development of Fortified Food Product RC Pradhan, A Gaurav | | 2024 |
| Impact of consolidated stresses on wall friction behavior of processed Kodo Paspalum scrobiculatum) millet flour A Gaurav, RC Pradhan, S Mishra | | 2022 |
