B. C. Sarkar

发表

Chapter 8 – Drilling

S. M. Gandhi, B. C. Sarkar, 2016 .

Chapter 7 – Geological Exploration

S. M. Gandhi, B. C. Sarkar, 2016 .

OPTIMIZATION OF CARROT POMACE POWDER INCORPORATION ON EXTRUDED PRODUCT QUALITY BY RESPONSE SURFACE METHODOLOGY

B. C. Sarkar, H. Sharma, A. Upadhyay, 2010 .

Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology

Harish Kumar Sharma, B. C. Sarkar, A. K. Sharma, 2005 .

Optimization of Enzymatic Hydrolysis Pretreatment Conditions for Enhanced Juice Recovery from Guava Fruit Using Response Surface Methodology

Harish Kumar Sharma, B. C. Sarkar, Charanjiv Singh, 2009 .

Development and characterization of extruded product of carrot pomace, rice flour and pulse powder

Navneet Kumar, Harish Kumar Sharma, B. C. Sarkar, 2010 .

Colour kinetics and storage characteristics of carrot, pulse and rice by‐product based extrudates

B. C. Sarkar, Navneet Kumar, H. Sharma, 2012 .

Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India

B. C. Sarkar, Vikas Nanda, A. S. Bawa, 2003 .

KINETICS OF MASS TRANSFER DURING CONVECTIVE DEHYDRATION OF COATED OSMOSED PINEAPPLE SAMPLES

B. C. Sarkar, H. Sharma, Charanjiv Singh, 2011 .

Moisture Sorption Isotherms and Thermodynamic Properties of Whey Protein Concentrate Powder from Buffalo Skim Milk

B. C. Sarkar, G. Patil, I. Sawhney, 2014 .

RESPONSE SURFACE OPTIMIZATION OF CONDITIONS FOR THE CLARIFICATION OF GUAVA FRUIT JUICE USING COMMERCIAL ENZYME

B. C. Sarkar, S. Kaur, H. Sharma, 2011 .

Effect of substrate and fermentation conditions on pectinase and cellulase production by Aspergillus niger NCIM 548 in submerged (SmF) and solid state fermentation (SSF)

B. C. Sarkar, Sanjay Kumar, H. Sharma, 2011 .

Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying

B. C. Sarkar, H. Sharma, Barinder Kaur, 2006 .

Thermal oxidation of rice bran oil during oven test and microwave heating

B. C. Sarkar, H. Sharma, Richa Mishra, 2012, Journal of Food Science and Technology.

Effect of various process treatment conditions on the allyl isothiocyanate extraction rate from mustard meal

B. C. Sarkar, A. Upadhyay, H. Sharma, 2012, Journal of Food Science and Technology.

INFLUENCE OF PROCESS CONDITIONS ON THE MASS TRANSFER DURING OSMOTIC DEHYDRATION OF COATED PINEAPPLE SAMPLES

B. C. Sarkar, H. Sharma, Charanjiv Singh, 2010 .

Changes in physico-chemical and functional properties during convective drying of aloe vera (Aloe barbadensis) leaves

B. C. Sarkar, H. Sharma, A. Upadhyay, 2010 .

Mathematical modelling of thin layer hot air drying of carrot pomace

B. C. Sarkar, Navneet Kumar, H. Sharma, 2012, Journal of Food Science and Technology.

Characterization and Dehydration Kinetics of Carrot Pomace

B. C. Sarkar, H. Sharma, A. Upadhyay, 2008 .

Effect of pretreatment conditions on physicochemical parameters of carrot juice

B. C. Sarkar, Bahadur Singh, H. Sharma, 2009 .

Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates

B. C. Sarkar, Navneet Kumar, H. Sharma, 2012 .

Optimization of enzymatic process parameters for increased juice yield from carrot (Daucus carota L.) using response surface methodology

B. C. Sarkar, H. Sharma, A. Sharma, 2005 .

Kinetics of drumstick leaves (Moringa oleifera) during convective drying.

B. C. Sarkar, H. Sharma, M. Premi, 2010 .

Moisture sorption characteristics of dried acid casein from buffalo skim milk

B. C. Sarkar, I. Sawhney, G. R. Patil, 2011 .

Effect of air velocity on kinetics of thin layer carrot pomace drying

B. C. Sarkar, N. Kumar, H. K. Sharma, 2011, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.