Items where Author is "Maheshwari, B."

Maheshwari, B. and Yella Reddy, S. (2005) Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate. Journal of the Science of Food and Agriculture, 85 (1). pp. 135-140.

Maheshwari, B. (2003) Fat crystallography and its influence on quality of selected foods. Masters thesis, Central Food Technological Research Institute.

Maheshwari, B. (2003) Heat resistant chocolates using kukum fat as cocoa butter extender. [Student Project Report] (Submitted)