Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic

por Vishwakarma, Siddharth, Panigrahi, Chirasmita, Barua, Sreejani, Sahoo, Monalisa, Mandliya, Shubham
Publicado 2022

Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry (Phyllanthus emblica)

por Mandliya, Shubham, Majumdar, Jayshree, Misra, Sourav, Pattnaik, Monalisha, Mishra, Hari Niwas
Publicado 2023

Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles

por Vishwakarma, Siddharth, Mandliya, Shubham, Dalbhagat, Chandrakant Genu, Majumdar, Jayshree, Mishra, Hari Niwas
Publicado 2023

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

por Mandliya, Shubham, Pratap-Singh, Anubhav, Vishwakarma, Siddharth, Dalbhagat, Chandrakant Genu, Mishra, Hari Niwas
Publicado 2022