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Publications by Ashwini V. Shevade
Development of a Dehydrated Fortified Food Base From Fermented Milk and Parboiled Wheat, and Comparison of Its Composition and Reconstitution Behavior With Those of Commercial Dried Dairy‐cereal Blends
Food Science and Nutrition
Food Science
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Nutraceutical Food Based on Cereal and Probiotic Fermented Milk
International Journal of Dairy Science
Animal Science
Zoology
Food Animals
Health Effects of Micronutrient Fortified Dairy Products and Cereal Food for Children and Adolescents: A Systematic Review
PLoS ONE
Multidisciplinary
Physicochemical Composition and Microbiological Quality of Oggtt: Saudi Arabian Traditional Dried Fermented Milk
American Journal of Food Technology
Food Science
Production of Probiotic-Fermented Rice Milk Beverage Fortified With Cactus Pear and Physalis Pulp
Zagazig Journal of Agricultural Research
Comparison of Proximate and Water Extractive Components in Raw Mackerel With Those in a Fermented Mackerel Food Heshiko.
Nippon Suisan Gakkaishi
Aquatic Science
Kinetics and Mechanism of the Acid-Base Equilibrium of Mexazolam and Comparison With Those of Other Commercial Benzodiazepinooxazole Drugs.
Chemical and Pharmaceutical Bulletin
Medicine
Drug Discovery
Chemistry
Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Formation of the Texture of Fermented Milk and Cereal Product by Varying the Particle Size Distribution of Cereal Compositions
Vestnik MGTU
Molecular Characterization of Listeria Monocytogenes Isolated From a Ready-To-Eat Fermented Milk and Cereal Product, Fura-De-Nunu
African Journal of Microbiology Research