Author/Creator: Bakshi, Rayees Ahmad - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Bakshi, Rayees Ahmad

1. Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions. Issue 8 (August 2021)

Authors:: Wani, Shefali; Bakshi, Rayees Ahmad; Khan, Zakir S.; Fayaz, Shemilah; Muzaffar, Khalid; Dar, B.N.
Journal:: Heliyon
Issue:: Volume 7:Issue 8(2021)
Page Start:
Record Type:: Journal Article
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2. Physiochemical, sensorial, and rheological characteristics of sauce developed from Kashmiri apples: Influence of cultivars and storage conditions. Issue 6 (7th May 2022)

Authors:: Bakshi, Rayees Ahmad; Aslam, Afra; Khan, Zakir S.; Fayaz, Shumaila; Dar, B.N.
Journal:: Food science & nutrition
Issue:: Volume 10:Issue 6(2022)
Page Start:: 1685
Record Type:: Journal Article
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3. Seabuckthorn seed protein concentrate: a novel seed protein; emulsifying properties as affected by ultrasonication and enzymatic hydrolysis. (3rd August 2022)

Authors:: Khan, Zakir Showkat; Sodhi, Navdeep Singh; Fayaz, Shemilah; Wani, Sajad Ahmad; Bhat, Mohammad Sayeed; Mishra, Hari Niwas; Bakshi, Rayees Ahmad; Dar, B. N.; Dhillon, Bhavnita
Journal:: International journal of food science & technology
Issue:: Volume 58:Number 3(2023)
Page Start:: 1621
Record Type:: Journal Article
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