Items where Author is "Suresh Sakhare, D."

Article

Sreechithra, T. V. and Suresh Sakhare, D. (2025) Development of novel process for production of high-protein soybean semolina and its functionality. Food Research International, 203. pp. 1-11.

Theertha, D. P. and Suresh Sakhare, D. (2025) Effect of Pre‐ and Post‐Milling Processing Techniques on the Physico‐Chemical, Functional, and Pasting Properties of Sorghum. Journal of Cereal Chemistry, 102. pp. 641-652.

Kaneez, Haleema and Suresh Sakhare, D. (2025) Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes. Journal of Food Science and Technology, 62. pp. 841-852.

Snehal, Mahajan and Ashwin, Kumar and Jyotsna, Rajiv and Aashitosh Inamdar, A. and Suresh Sakhare, D. (2025) Evaluation and utilization of commercial processed flour mill streams for development of specialty flour for pizza base. Journal of Food Science and Technology. pp. 1-10.

Sreechithra, T. V. and Suresh Sakhare, D. (2025) Impact of processing techniques on the nutritional quality, antinutrients, and in vitro protein digestibility of milled soybean fractions. Journal of Food Chemistry, 485. pp. 1-9.

Muhammed Muneer Bilal, M. K. and Amrita, Ray and Suresh Sakhare, D. (2025) Unveiling a new protein concentrate derived from quinoa germ: Exploring a plant-based alternative protein. Journal of Cereal Science, 123. pp. 1-8.