M. R. Acharya

发表

Evaluation of process cheese melting characteristics using a rapid visco analyzer. Paper 13528. Inst Food Tech Annual Meeting. Anaheim, CA, Jan 01

Lloyd Metzger, V. V. Mistry, L. A. Rosenberg, 2002 .

Characterization of rennet coagulation of milk concentrated by vacuum condensing and ultrafiltration

V. V. Mistry, M. R. Acharya, P. Upreti, 2011 .

Selection of human isolates of bifidobacteria for their use as probiotics

M. R. Acharya, R. K. Shah, 2002, Applied biochemistry and biotechnology.

INFANT AND WEANING FOOD FORMULATIONS CONTAINING PROBIOTIC CULTURES

M. R. Acharya, R. K. Shah, 1998 .

Increasing the protein content of ice cream.

M. R. Acharya, R. Baer, M. Patel, 2006, Journal of dairy science.

Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.

V. V. Mistry, M. R. Acharya, 2005, Journal of dairy science.

Textural and Rheological Properties of Processed Cheese

V. V. Mistry, M. R. Acharya, K. Muthukumarappan, 2004 .

Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.

V. V. Mistry, M. R. Acharya, 2004, Journal of dairy science.

Microstructure of pasteurized process cheese manufactured from vacuum condensed and ultrafiltered milk

V. V. Mistry, M. R. Acharya, A. Hassan, 2006 .