D. K. Thompkinson

发表

Laboratory Manual Cheese Technology

Latha Sabikhi, Yogesh Khetra, D. K. Thompkinson, 2013 .

Multiple Functional Ingredient Approach in Formulating Dietary Supplement for Management of Diabetes: A Review

D. K. Thompkinson, K. Pawar, 2014, Critical reviews in food science and nutrition.

Dietary approaches for management of cardio-vascular health- a review

D. K. Thompkinson, V. Bhavana, P. Kanika, 2014, Journal of Food Science and Technology.

Optimization of ingredients for the formulation of a direct acidified whey based lassi‐like beverage

D. K. Thompkinson, K. Nair, 2008 .

Aspects of Infant Food Formulation

D. K. Thompkinson, Suman Kharb, 2007 .

Inulin Dietary Fiber with Functional and Health Attributes—A Review

D. K. Thompkinson, Suman Kharb, K. Kalyani Nair, 2010 .

Resistance of Microencapsulated Lactobacillus acidophilus LA1 to Processing Treatments and Simulated Gut Conditions

D. K. Thompkinson, S. Kapila, L. Sabikhi, 2010 .

Changes in the shelf life parameters of dietary supplement during storage

D. K. Thompkinson, K. Pawar, 2017 .

Optimization of ingredients for formulating a diabetic dietary supplement

D. K. Thompkinson, K. Pawar, 2014, Journal of Food Science and Technology.

Selection of Levels of Maltodextrin to Improve the Sensory and Textural Properties of Omega-3 and Fiber-Enriched Low Fat Buffalo Milk

D. K. Thompkinson, L. Sabikhi, M. Kumar, 2012 .