| 1 |
Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam
Basu S, Shivhare US, Singh TV
Journal of Food Engineering, 114(4), 465, 2013 |
| 2 |
Rheological, textural and spectral characteristics of sorbitol substituted mango jam
Basu S, Shivhare US, Singh TV, Beniwal VS
Journal of Food Engineering, 105(3), 503, 2011 |
| 3 |
Rheological, textural, micro-structural and sensory properties of mango jam
Basu S, Shivhare US
Journal of Food Engineering, 100(2), 357, 2010 |
| 4 |
Thermal inactivation kinetics of peroxidase in mint leaves
Shahni GR, Shivhare US, Basu S
Journal of Food Engineering, 85(1), 147, 2008 |
| 5 |
Enthalpy entropy compensation during thermal degradation of chlorophyll-in mint and coriander puree
Rudra SG, Singh H, Basu S, Shivhare US
Journal of Food Engineering, 86(3), 379, 2008 |
| 6 |
Rheological characteristics and kinetics of colour degradation of green chilli puree
Ahmed J, Shivhare US, Raghavan GSV
Journal of Food Engineering, 44(4), 239, 2000 |
