关注
Neha Pandey
Neha Pandey
ICAR Scientist of food technology
在 icar.gov.in 的电子邮件经过验证
标题
引用次数
引用次数
年份
Browning reactions in foods
P Nath, N Pandey, M Samota, K Sharma, S Kale, P Kannaujia, S Sethi, ...
Advances in food chemistry: Food components, processing and preservation …, 2022
292022
GGE biplot analysis of vegetable type soybean genotypes under multi-environmental conditions in India
V Nataraj, N Pandey, R Ramteke, P Verghese, R Reddy, T Onkarappa, ...
Journal of Environmental Biology 42 (2), 247-253, 2021
102021
EFFECT OF PROCESSING AND DEHULLING ON COOKING QUALITY OF SELECTED SOYBEAN VARIETY
VK 1NEHA PANDEY, 2ANITA RANI
International Journal of Advances in Science Engineering and Technology …, 2017
2*2017
Formulation of Fruit Seed-based Bioactive Compounds from Zanthoxylum armatum for Determining their Antioxidant and Antimicrobial Activity.
K Sharma, A Gupta, A Thapliyal, N Pandey
Journal of Pure & Applied Microbiology 18 (1), 2024
2024
Genetic analysis of yield and yield component traits in exotic soybean germplasm (Glycine max (L.) Merrill) for vegetable type under Indian Conditions
R VANGALA, S GUPTA, G KUMAWAT, N PANDEY, S CHANDRA, ...
Journal of Oilseeds Research 40 (special issue), 2023
2023
browning reactions in foods
PK Prerna Nath, Neha Pandey, Mahesh Samota, Kalyani Sharma, Sakharam Kale
Advances in Food Chemistry (Food Components, Processing and Preservation …, 2022
2022
EFFECT OF USING SUGAR SUBSTITUTES AND FAT REPLACERS ON QUALITY OF SOY BASED CAKE
JV Lincy Mathew, Neha Pandey, Santosh Kumar, Nita Khandekar
Soybean Research 19 (1), 70-79, 2021
2021
Formulation and Optimization of Soy based eggless fat reduced mayonnaise
LM Jayashree Vasudevan, Neha Pandey, Nita Khandekar, Hradesh Rajput
Soybean Research 19 (1), 80-89, 2021
2021
STUDY ON SENSORY AND RHEOLOGICAL PROPERTIES OF SOY-AMARKHAND PREPARED USING RESPONSE SURFACE METHODOLOGY
NWDD Pandey
Souvenir, XXIII Indian Convention of Food Scientists & Technologists, 101, 2014
2014
系统目前无法执行此操作,请稍后再试。
文章 1–9