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Publications by S.B. Patange

Textural and Sensory Characteristics of Eel Steaks Processed During Thermal Processing in Brine Medium to Optimize F0 Value

International Journal of Current Microbiology and Applied Sciences

English

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Textural and Sensory Characteristics of Freeze Dried Tofu

International Journal of Current Microbiology and Applied Sciences

English

Addition of Rutin/Quercetin Mixture to Spreadable Processed Cheese: Antioxidant and Textural Characteristics

English

Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched With Rutin or Quercetin: The Effect of Processing Conditions

LWT - Food Science and Technology

English

Probiotic Salami With Fat and Curing Salts Reduction: Physicochemical, Textural and Sensory Characteristics

Food Science and Technology

English

Effect of Aloe Vera Juice Incorporation on Textural and Sensory Characteristics of Fresh Peda

Asian Journal of Dairy and Food Research

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Quantitative Descriptive Sensory Analysis of Five Different Cultivars of Sweet Potato to Determine Sensory and Textural Profiles

Journal of Sensory Studies

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Sensory Traits, Color, and Shelf Life of Low-Dose Irradiated Beef Steaks

Kansas Agricultural Experiment Station Research Reports

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Role of the Thermal F0(500) in Chiral Symmetry Restoration

Physical Review D

English

Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels

Journal of Oleo Science

Chemical Engineering

English