Items where Author is "Gothwal, P. P."

Article

Jay Prakash, Thakur and Gothwal, P. P. and Iboyaima Singh, N. (2017) Post-harvest treatments for extension of mango fruit var. Dashehari (Mangifera indica L.). International Journal of Food Science and Nutrition, 2 (4). pp. 156-162.

Gothwal, P. P. (1998) Browning in Milk and Milk Products — A Critical Review. Beverage and Food World, 25 (4). pp. 24-30.

Gothwal, P. P. and Radhakrishnaiah Setty, G. and Mookerji, K. K. (1998) Effect of Processing Steps for Dehydration of Mango, Pineapple, Carrot and Drumstick on the Retention of Nutrients. Beverage and Food World, 25 (4). pp. 31-35.

Gothwal, P. P. and Satpute, D. B. and Manan, J. K. and Velu, V. and Vijay Kumar, R. and Shukla, I. C. (1998) Preparation and storage of some processed products from varieties of plum (Santa Rosa, MeriPosa and Early Transparent Gage) grown in hill region of Uttar Pradesh. Indian Food Packer, 52 (3). 21-24, 12 ref..

Gothwal, P. P. and Shukla, I. C. (1995) Effect of Refined Wheat Flour (Maida) and Sugar on the Browning of Milk, Khoa and Khoa-based Sweets. Journal of Food Science and Technology, 32 (4). pp. 301-304.

Gothwal, P. P. and Kishori, Lal. and Shukala, I. C. (1995) Survey of the quality of khoa and knoa based sweets marketed in Lucknow. Beverage and Food World, 22 (3). pp. 10-13.

Gothwal, P. P. and Bhavadasan, M. K. (1992) Browning and aggregation of milk proteins. Journal of Food Science and Technology, India, 29 (1). 26-29, 20 ref..

Gothwal, P. P. and Bhavadasan, M. K. . (1992) Studies on the browning characteristics in dairy products. Indian Journal of Dairy Science, 45 (3). 146-151, 22 ref..

Gothwal, P. P. and Bhavadasan, M. K. (1992) The role of proteins on browning in milk. Indian Journal of Dairy Science, 45 (8). 419-423, 28 ref..

Gothwal, P. P. and Bhavadasan, M. K. (1991) Proteolytic hydrolysis of milk proteins as influenced by browning. Indian Journal of Dairy Science.