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

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Physico-chemical Properties of Wood Apple 10.30954/2277-9396.01.2021.4

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Isolation and Characterization of Physicochemical Properties of Starch of Jackfruit Seeds (Artocarpus heterophyllus Lam) 10.30954/2277-9396.01.2022.1

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Physical Properties of Cassava (Manihot esculenta crantz) Root and Physico-chemical Properties of its Starch 10.30954/2277-9396.01.2022.2

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Physico-Chemical Properties of Alphonso Mango Pulp 10.30954/2277-9396.01.2022.3

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Millet: A Review of its Nutritional Content, Processing and Machineries 10.30954/2277-9396.01.2022.7

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Study of Physicochemical Analysis of Soy-Cow Milk 10.30954/2277-9396.02.2022.1

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Physio-chemical and Functional Properties of Rice Bran 10.30954/2277-9396.02.2022.2

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Physio-chemical Properties of Grapes 10.30954/2277-9396.02.2022.3

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Moisture Dependent Physical Properties of Jackfruit Seed 10.30954/2277-9396.02.2022.4

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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

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Development of Powder from Spinach by Convective Hot Air Drying at Varied Temperature and its Quality Evaluation 10.30954/2277-9396.01.2023.2

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Open Sun Drying of Beetroot Slices and its Quality Evaluation 10.30954/2277-9396.01.2023.3

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Development of Dehydrated Ripe Jackfruit Bulbs Based Cup Cake 10.30954/2277-9396.02.2023.1

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Preservation of Snow Ball Tender Coconut 10.30954/2277-9396.02.2023.2

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Effect of Particle Size and Temperature of Soaking on Water Extraction of Kokum Rind Powder 10.30954/2277-9396.02.2023.3

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Paneer - Unripe Variety of Soft Cheese-A Review 10.30954/2277-9396.02.2023.7

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Edible Film – Sources, Application and Properties: A Review 10.30954/2277-9396.02.2023.8

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Tuber Crop Starches Importance, Properties and Applications: Review 10.30954/2277-9396.02.2023.9

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Pectin, Sources and its Food and Pharmaceuticals Applications: An Overall Review 10.30954/2277-9396.02.2023.10

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Solar Drying of Beetroot Slices and Its Quality Evaluation 10.30954/2277-9396.01.2024.2

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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

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Convective Hot Air Drying of Aloe vera Slices and its Quality Evaluation 10.30954/2277-9396.01.2024.5

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Microwave Convective Extraction of Pectin from Jackfruit Waste and its Quality Evaluation 10.30954/2277-9396.01.2024.6

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Effect of Pre-treatments and Open Sun Drying of Grapes on its Quality 10.30954/2277-9396.01.2024.7

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Development of Powder from Amaranthus by Convective Hot Air Drying at Varied Temperatures and its Quality Evaluation 10.30954/2277-9396.01.2024.8

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Deep Fat Frying of Fruits, Vegetables and Tuber Crops: A Review 10.30954/2277-9396.01.2024.9

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New Insights of Blending in Tea Industry and its Health Benefits: A Review 10.30954/2277-9396.01.2024.10

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Effect of Pre-treatments on Extraction Yield and Quality of Fruit Pectin: A Review 10.30954/2277-9396.01.2024.11

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Development of Herbal Cookies from Finger Millet Malt and Aloe vera Powder 10.30954/2277-9396.02.2024.1

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Studies on Drying characteristics of Beetroot Slices at varied Temperatures and Its Quality Evaluation 10.30954/2277-9396.02.2024.2

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Evaluation of Solar Drying Characteristics of Sapota Slices and its Quality Evaluation 10.30954/2277-9396.02.2024.3

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Thin Layer Drying Characteristics of Jackfruit Seeds and its Quality Evaluation 10.30954/2277-9396.02.2024.4

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Effect of Incorporation of Orange Peel Powder and Baking Temperature on Quality of Cookies 10.30954/2277-9396.02.2024.5

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Development of Edible Film from Cassava Starch and its Physico-mechanical Properties 10.30954/2277-9396.02.2024.6

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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

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Convective Hot Air Drying of Pomegranate Peel and Study its Physcio-chemical Properties 10.30954/2277-9396.02.2024.8

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Effect of Pre-treatments and Solar Drying of Grapes on its Quality Evaluation 10.30954/2277-9396.02.2024.9

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Osmo-convective Drying Kinetics of Pineapple Cubes and their Quality Evaluation 10.30954/2277-9396.02.2024.10

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Development of Multigrain Mixes for Thalipeeth from Finger Millet Malt, Moth Bean Malt and Drumstick (Moringa sp.) Leaf Powder 10.30954/2277-9396.02.2024.11

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Development of sev from Multigrain Mixes from Finger Millet Malt, Moth Bean Malt and Drumstick (Moringa sp.) Leaf Powder 10.30954/2277-9396.02.2024.12

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Effect of different Process Parameters and Methods of Jackfruit Chips Preparation on Quality of Chips: A Review 10.30954/2277-9396.02.2024.14

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Development Edible Films from Jackfruit Seed Starch and to Study its Physico-mechanical Properties 10.30954/2277-9396.01.2025.1

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Effect of Osmo-microwave Vacuum Drying Kinetic of Pineapple Cubes and their Quality Evaluation 10.30954/2277-9396.01.2025.2

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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

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Low Methoxyl Pectin of Different Plant Sources and its Food and Pharmaceutical Applications: A Review 10.30954/2277-9396.01.2025.10

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Modelling and Infusion Kinetics Mechanism of Tea a Comprehensive Review 10.30954/2277-9396.01.2025.11

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Cashew Apple and its Many Functional Components as Related to Human Health: A Review 10.30954/2277-9396.01.2025.12

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Steaming and Thin Layer Drying Characteristics of Jackfruit Seeds 10.30954/2277-9396.01.2025.4

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Development of Muffins from Dried Cashew Apple Flour and its Quality Characteristics 10.30954/2277-9396.01.2025.5

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Effect of Different Packaging Material and Storage Duration on Quality of Dried Cashew Apple Flour Muffins 10.30954/2277-9396.01.2025.6

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Effect of Incorporation of Soy Fortified: Cow Milk and Coagulation Temperature on Quality of Paneer 10.30954/2277-9396.01.2025.7

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Moisture Sorption Isotherms of Tender Cashew Kernel at Varied Temperatures 10.30954/2277-9396.01.2025.8

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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

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Effect of Packaging Material and Storage Duration on the Quality of Tuber Crop based Extruded Products 10.30954/2277-9396.02.2025.3

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Effect of Packaging Materials and Storage duration on Osmoconvective Hot Air and Osmo-microwave Vacuum Dried Pineapple (Ananas comosus) Cubes 10.30954/2277-9396.02.2025.4

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Effect of Incorporation of Pomegranate Peel Powder: Rice Bran and Baking Temperature on the Quality Characteristic of Slice Bread 10.30954/2277-9396.02.2025.5

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Effect of Packaging Material and Storage Duration on Quality of Pomegranate Peel Powder: Rice Bran Slice Bread 10.30954/2277-9396.02.2025.6

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Effect of Pre-treatments and Convective Hot Air Drying of Grapes on its Quality 10.30954/2277-9396.02.2025.7

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Development of Cupcake from Jackfruit Seed and Finger Millet Flour 10.30954/2277-9396.02.2025.8

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Effect of Packaging Material and Storage Duration on Quality of Jackfruit Seed and Finger Millet Flour Cupcake 10.30954/2277-9396.02.2025.9

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Evaluation of Rheological Characteristics of Various Blends of Soup Mixes by using Arrowroot Starch as Thickener 10.30954/2277-9396.02.2025.10

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Evaluation of the Rheological Characteristics of Various Blends of Soup Mixes by Using Jackfruit Seed Starch as Thickener 10.30954/2277-9396.02.2025.11

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Development of Bagels from Osmo-Convective Dried Cashew Apple Flour and its Quality Characteristics 10.30954/2277-9396.02.2025.12

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Effect of Different Packaging Material and Storage Duration on Osmo-Convective Dried Cashew Apple Flour Bagels 10.30954/2277-9396.02.2025.13

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Evaluation of Drying Kinetics of Mango Pulp using Vacuum and Tray Drying Approaches 10.30954/2277-9396.02.2025.14

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Arrowroot and Its Starch: Nutritional, Functional, and Technological Perspectives-A review 10.30954/2277-9396.02.2025.16

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Comprehensive Review on Various Soup Premixes and its Functional Properties Related to Human Health 10.30954/2277-9396.02.2025.17

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Baking a Complex Thermal Process and its Application in Food Processing—A review 10.30954/2277-9396.02.2025.18

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Tender Jackfruit its Stages of Maturity, Functional Properties of its Flour and Value-added Products—A review 10.30954/2277-9396.02.2025.19

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Three D Food Printing and its Applications—A Review 10.30954/2277-9396.02.2025.20

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