Shrikant Baslingappa Swami' s Articles
Open-Air Sun Drying of Sapota (Achras sapota L.) and it’s Quality Evaluation 10.30954/2277-9396.01.2021.3 Isolation and Characterization of Physicochemical Properties of Starch of Jackfruit Seeds (Artocarpus heterophyllus Lam) 10.30954/2277-9396.01.2022.1 Millet: A Review of its Nutritional Content, Processing and Machineries 10.30954/2277-9396.01.2022.7 Study of Physicochemical Analysis of Soy-Cow Milk 10.30954/2277-9396.02.2022.1 Physio-chemical and Functional Properties of Rice Bran 10.30954/2277-9396.02.2022.2 Physio-chemical Properties of Grapes 10.30954/2277-9396.02.2022.3 Moisture Dependent Physical Properties of Jackfruit Seed 10.30954/2277-9396.02.2022.4 Comparative Study of Drying Characteristics of Finger Millet Germinated Vegetative Seed and Finger Millet and its Quality Evaluation 10.30954/2277-9396.01.2023.1 Development of Powder from Spinach by Convective Hot Air Drying at Varied Temperature and its Quality Evaluation 10.30954/2277-9396.01.2023.2 Open Sun Drying of Beetroot Slices and its Quality Evaluation 10.30954/2277-9396.01.2023.3 Development of Dehydrated Ripe Jackfruit Bulbs Based Cup Cake 10.30954/2277-9396.02.2023.1 Preservation of Snow Ball Tender Coconut 10.30954/2277-9396.02.2023.2 Effect of Particle Size and Temperature of Soaking on Water Extraction of Kokum Rind Powder 10.30954/2277-9396.02.2023.3 Paneer - Unripe Variety of Soft Cheese-A Review 10.30954/2277-9396.02.2023.7 Edible Film – Sources, Application and Properties: A Review 10.30954/2277-9396.02.2023.8 Tuber Crop Starches Importance, Properties and Applications: Review 10.30954/2277-9396.02.2023.9 Pectin, Sources and its Food and Pharmaceuticals Applications: An Overall Review 10.30954/2277-9396.02.2023.10 Solar Drying of Beetroot Slices and Its Quality Evaluation 10.30954/2277-9396.01.2024.2 Effect of Concentration and Hydrocolloids Formation on Rheological Properties of Gelatinized Cassava Starch and Jackfruit Seeds Starch Dispersions 10.30954/2277-9396.01.2024.4 Convective Hot Air Drying of Aloe vera Slices and its Quality Evaluation 10.30954/2277-9396.01.2024.5 Microwave Convective Extraction of Pectin from Jackfruit Waste and its Quality Evaluation 10.30954/2277-9396.01.2024.6 Effect of Pre-treatments and Open Sun Drying of Grapes on its Quality 10.30954/2277-9396.01.2024.7 Effect of Pre-treatments on Extraction Yield and Quality of Fruit Pectin: A Review 10.30954/2277-9396.01.2024.11 Effect Temperature of Convective Hot Air Drying of Jackfruit Seed on Physico-chemical and Functional Properties of Jackfruit Seed Flour 10.30954/2277-9396.02.2024.7 Osmo-convective Drying Kinetics of Pineapple Cubes and their Quality Evaluation 10.30954/2277-9396.02.2024.10 Development Edible Films from Jackfruit Seed Starch and to Study its Physico-mechanical Properties 10.30954/2277-9396.01.2025.1 Effect of Osmo-microwave Vacuum Drying Kinetic of Pineapple Cubes and their Quality Evaluation 10.30954/2277-9396.01.2025.2 Effect of Packaging Materials on Quality Parameters of Stored Herbal Cookies from Finger Millet Malt and Aloe vera Powder 10.30954/2277-9396.01.2025.3 Low Methoxyl Pectin of Different Plant Sources and its Food and Pharmaceutical Applications: A Review 10.30954/2277-9396.01.2025.10 Modelling and Infusion Kinetics Mechanism of Tea a Comprehensive Review 10.30954/2277-9396.01.2025.11 Cashew Apple and its Many Functional Components as Related to Human Health: A Review 10.30954/2277-9396.01.2025.12 Steaming and Thin Layer Drying Characteristics of Jackfruit Seeds 10.30954/2277-9396.01.2025.4 Development of Muffins from Dried Cashew Apple Flour and its Quality Characteristics 10.30954/2277-9396.01.2025.5 Effect of Different Packaging Material and Storage Duration on Quality of Dried Cashew Apple Flour Muffins 10.30954/2277-9396.01.2025.6 Effect of Incorporation of Soy Fortified: Cow Milk and Coagulation Temperature on Quality of Paneer 10.30954/2277-9396.01.2025.7 Effect of Composition of Ingredients, Temperature and Screw Speed on Nutritional, Functional and Sensory Properties of Tuber Crop Extrudates 10.30954/2277-9396.01.2025.9
