| Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes P Chand, MD Kumar, AK Singh, GK Deshwal, PS Rao, SK Tomar, ... Journal of Food Processing and Preservation 45 (4), e15322, 2021 | 27 | 2021 |
| Functional Tinospora cordifolia (giloy) based pasteurized goat milk beverage: Impact of milk protein-polyphenol interaction on bioactive compounds, anti-oxidant activity and … H Sharma, AK Singh, GK Deshwal, PS Rao, MD Kumar Food Bioscience 42, 101101, 2021 | 23 | 2021 |
| Optimization of calcium gluconate and Bacopa monniera extract levels in calcium enriched herbal ice cream by response surface methodology MD Baig, A Malik, MD Kumar, M Bumbadiya, SN Rajakumar, AK Beena Journal of food science and technology 56, 3320-3328, 2019 | 8 | 2019 |
| Technological challenges in production of goat milk products and strategies to overcome them: a review FNU Akshit, GK Deshwal, H Sharma, P Kumar, DK Maddipatla, MP Singh, ... International Journal of Food Science & Technology 59 (1), 6-16, 2024 | 4 | 2024 |
| Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage P Chand, MD Kumar, AK Singh, GK Deshwal, PS Rao, H Sharma Journal of Dairy Research 89 (1), 94-99, 2022 | 3 | 2022 |
| Optimization of Lactobacillus casei and inulin levels in the preparation of symbiotic whey beverage using response surface methodology MD Kumar, AK Beena, MD Baig Int J Curr Microbiol Appl Sci 6 (7), 558-568, 2017 | 3 | 2017 |
| Effect of process parameters on hardness of rice for kheer prepared using mechanized system M Singh, B Kumar, PS Minz, G Singh, R Kumar, D Kumar IJCS 6 (2), 2901-2906, 2018 | 2 | 2018 |
| Development and characterisation of synbiotic whey beverage D Kumar, M Anupama, D Baig, AK Beena, SN Rajakumar Indian Journal of Dairy Science 74 (3), 2021 | | 2021 |
| Physico-chemical analysis of calcium enriched herbal ice-cream A Malik, WS Subhash, SA Fawaz, AK Beena, SN Rajakumar Indian Journal of Dairy Science 73 (1), 2020 | | 2020 |
| Application of response surface methodology for optimization of low calorie burfi incorporated with sucralose and Costus speciosus extract M Anupama, MP Divya, L James, SN Rajakumar Indian Journal of Dairy Science 73 (6), 2020 | | 2020 |
| Promising Scope of Transglutaminase as Processing Aid in Food Industries M Dharani Kumar, AK Singh, H Sharma, GK Deshwal | | |
Heena SharmaScientist, National Dairy Research Institute, Karnal在 icar.gov.in 的电子邮件经过验证
