Structural properties of protein-stabilized starch-based supercritical fluid extrudates
Alavi, S.H., Gogoi, B.K., Khan, M., Bowman, B.J., Rizvi, S.S.H.
Published in Food research international (01.01.1999)
Published in Food research international (01.01.1999)
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Kinetics of methane hydrate decomposition
Kim, H.C., Bishnoi, P.R., Heidemann, R.A., Rizvi, S.S.H.
Published in Chemical engineering science (1987)
Published in Chemical engineering science (1987)
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Journal Article
The combined application of supercritical fluid and extrusion technology
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Book Review
Journal Article
Controlling the taste receptor accessible structure of rebaudioside A via binding to bovine serum albumin
Mudgal, Samriddh, Keresztes, Ivan, Feigenson, Gerald W., Rizvi, S.S.H.
Published in Food chemistry (15.04.2016)
Published in Food chemistry (15.04.2016)
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Journal Article
Viscoelastic properties of butter
Shukla, A. (Cornell University, Ithaca, NY.), Rizvi, S.S.H
Published in Journal of food science (01.09.1995)
Published in Journal of food science (01.09.1995)
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Journal Article
Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat
Shukla, A., Bhaskar, A.R., Rizvi, S.S.H., Mulvaney, S.J.
Published in Journal of dairy science (01.01.1994)
Published in Journal of dairy science (01.01.1994)
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