N. Rattan

发表

Heating behavior and quality changes in canned potatoes subjected to agitation processing

N. Rattan, 2012 .

Pressure Shift Freezing and Thawing

H. Ramaswamy, N. Rattan, Jia You, 2016 .

Stability of hydrocolloid enriched oil-in-water emulsions in beverages subjected to thermal and nonthermal processing

H. Ramaswamy, N. Rattan, H. Vatankhah, 2020, Journal of Dispersion Science and Technology.

Kinetics of Quality Attributes of Potato Particulates during Cooking Process

H. Ramaswamy, N. Rattan, B. Jobe, 2016 .

Comparison of free/bi-axial, fixed axial, end-over-end and static thermal processing effects on process lethality and quality changes in canned potatoes

H. Ramaswamy, N. Rattan, 2014 .

Quality Optimization of Canned Potatoes during Rotary Autoclaving

H. Ramaswamy, N. Rattan, 2014 .

Effect of utilization of alternative hydrocolloid-based stabilizers on rheology of oil-in-water beverage emulsions

H. Ramaswamy, N. Rattan, H. Vatankhah, 2020, Journal of Food Measurement and Characterization.

Comparison of Viscoelastic Properties of Set and Stirred Yogurts Made from High Pressure and Thermally Treated Milks

H. Ramaswamy, N. Rattan, Cuiren R. Chen, 2015 .

Health of workmen in the chromate-producing industry in Britain.

N. Rattan, M. Alderson, L. Bidstrup, 1981, British journal of industrial medicine.