Optimization of process parameters for gelatin extraction from the skin of Blackspotted croaker using response surface methodology
Jakhar, Jitender K., Basu, Subrata, Sasidharan, Sreejith, Chouksey, Mithlesh K., Gudipati, Venkateshwarlu
Published in Journal of food science and technology (01.11.2014)
Published in Journal of food science and technology (01.11.2014)
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Journal Article
Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks
Thachil, Madonna T., Chouksey, Mithlesh K., Gudipati, Venkateshwarlu
Published in International journal of food science & technology (01.02.2014)
Published in International journal of food science & technology (01.02.2014)
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Journal Article
Textural quality and oxidative stability of restructured pangasius mince: effect of protein substrates mediated by transglutaminase
Kunnath, Sarika, Lekshmi, Manjusha, Chouksey, Mithlesh K., Kannuchamy, Nagalakshmi, Gudipati, Venkateshwarlu
Published in Journal of food science and technology (01.01.2015)
Published in Journal of food science and technology (01.01.2015)
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Journal Article
Physicochemical and Gel Properties of Myofibrillar Protein from Sin Croaker (Johnius dussumieri) Fish During Ice Storage
Mehta, Naresh Kumar, Chouksey, Mithlesh K., Balange, Amjad K., Tripathi, Gayatri, Nayak, Binaya Bhusan
Published in Journal of aquatic food product technology (02.01.2017)
Published in Journal of aquatic food product technology (02.01.2017)
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Journal Article