Items where Author is "Saxena, A. K."

Teotia, M. S. and Saxena, A. K. and Berry, S. K. and Ahuja, D. K. (2004) Development of Instant Pumpkin Kofta. Journal of Food Science and Technology, 41 (6). pp. 703-706. ISSN 0022-1155

Teotia, M. S. and Saxena, A. K. and Ahuja, D. K. and Berry, S. K. (2002) Studies on the development of instant `Dahi Bhalla' - an Indian traditional snack preparation. Journal of Food Science and Technology, 39 (4). 427-428, 2 ref..

Saxena, A. K. and Manan, J. K. and Kulkarni, S. G. and Shukla, I. C. (1996) Papad (a food adjunct) industry in India - a resume. Indian Food Packer, 50 (6). pp. 102-111.

Saxena, A. K. and Kulkarni, S. G. and Berry, S. K. and Sehgal, R. C. and Beerh, O. P. (1996) Preparation, packaging and storage of pinni - an Indian traditional sweet. Journal of Food Science and Technology, 33 (6). 503-505, 5 ref.. ISSN 0022-1155

Saxena, A. K. and Kulkarni, S. G. and Berry, S. K. and Sehgal, R. C. and Beerh, O. P. (1996) Studies on preparation, packaging and storage of ghewar - an Indian traditional sweet. Journal of Food Science and Technology, 33 (5). 407-409, 5 ref.. ISSN 0022-1155

Saxena, A. K. and Teotia, M. S. and Berry, S. K. (1996) Studies on the development of grape-mango and grape-pineapple beverage blends. Indian Food Packer, 50 (4). pp. 26-29.

Saxena, A. K. and Kulkarni, S. G. and Berry, S. K. and Sehgal, R.C. and Beerh, O. P. (1992) Gurdani - an Indian traditional sweet: optimum recipe for its preparation. Journal of Food Science and Technology (India), 29 (5). pp. 273-275.

Saxena, A. K. and Kulkarni, S. G. and Manan, J. K. and Berry, S. K. and Beerh, O. P. . (1991) Studies on the preparation, packaging, and storage of inderse - an Indian traditional sweet. Journal of Food Science and Technology, India, 28 (6). 352-355, 9 ref..

Berry, S. K. and Manan, J. K. and Joshi, G. J. and Saxena, A. K. and Kalra, C. L. (1989) Preparation and evaluation of ready-to-serve (RTS) black carrot beverage (kanji). Journal of Food Science and Technology, 26 (6). 327-328, 11 ref..

Kulkarni, S. G. and Saxena, A. K. and Manan, J. K. and Berry, S. K. (1989) Studies on packaging and storage of North Indian spiced papads made from blends of different dhals (split pulses). Journal of Food Science and Technology, 26 (3). 121-125, 10 ref..

Saxena, A. K. and Kulkarni, S. G. and Manan, J. K. and Berry, S. K. (1989) Studies on the blends of different pulses (Bengalgram, greengram, lentils and arhar) in the preparation of North Indian spiced papads. Journal of Food Science and Technology, 26 (3). 133-136, 5 ref..

Manan, J. K. and Saxena, A. K. and Kulkarni, S. G. and Berry, S. K. (1988) Variability in the physico-chemical characteristics and method of manufacture of spiced papads of Rajasthan. Beverage and Food World, 15 (4). pp. 33-34.

Teotia, M. S. and Manan, J. K. and Saxena, A. K. (1987) Green mango processing-a review. Indian Food Packer, 41 (6). pp. 75-86.

Manan, J. K. and Joshi, G. J. and Saxena, A. K. and Kalra, C. L. and Berry, S. K. (1987) Improvement in colour of deep fat fried potato chips from cold stored potatoes by lactic acid fermentation (Lactobacillus plantarum). Journal of Food Science and Technology, 24 (3). pp. 139-141.

Saxena, A. K. and Manan, J. K. and Berry, S. K. (1987) Pomegranates: Post-harvest technology, chemistry and processing. Indian Food Packer, 41 (4). pp. 43-60.

Beerh, O. P. and Saxena, A. K. and Manan, J. K. (1984) Improvement of traditional method of manufacture of carrot murrabba. Indian Food Packer, 38 (4). pp. 59-63.

Pruthi, J. S. and Saxena, A. K. (1984) Studies on Anardana (dried pomegranate seeds). Journal of Food Science and Technology, 21. pp. 296-299.

Pruthi, J. S. and Saxena, A. K. and Teotia, M. S. (1982) Cherries II. Technological aspects. Indian Food Packer, 36 (4). pp. 36-67.

Pruthi, J. S. and Saxena, A. K. and Teotia, M. S. (1980) Cherries I. Agri-horticultural and chemical aspects. Indian Food Packer, 34 (5). pp. 33-58.

Pruthi, J. S. and Saxena, A. K. and Manan, J. K. (1980) Studies on the determination of optimum conditions of preservation of fresh vegetables in acidified sulphited brine for subsequent use in Indian style curries. Indian Food Packer, 34 (6). pp. 9-16.

Pruthi, J. S. and Saxena, A. K. and Teotia, M. S. and Kanwar, J. S. and Nandpuri, K. S. (1980) Studies on varietal suitability of tomatoes for ketchup manufacture. Indian Food Packer, 34 (2). pp. 22-30.