Ankur Ojha
发表
Kshitij RB Singh,
Vanya Nayak,
Shweta Rathee,
2022,
Food chemistry. Molecular sciences.
A. Upadhyay,
Rakhi Singh,
B. Kaur,
2019,
Journal of Food Processing and Preservation.
Shweta Rathee,
Ankur Ojha,
2022,
Materials Letters.
A. Singh,
S. Gaur,
Ankur Ojha,
2018
.
Antioxidant properties and sensory attributes of blends prepared from standardized milk and soy milk
S. Rani,
Rakhi Singh,
K. Halder,
2019,
Nutrition & Food Science.
J. Andrade,
S. Gaur,
Ankur Ojha,
2018,
Journal of food science.
Neeraj,
Nishanth Kumar,
Rakhi Singh,
2019,
Reactive and Functional Polymers.
Pratibha,
Neeraj,
Shiv Kumar,
2020
.
Akriti Sharma,
D. N. Kulkarni,
Ankur Ojha,
2014
.
N. Engeseth,
J. Andrade,
D. Shukla,
2017,
Food and nutrition bulletin.
C. Adetunji,
O. Michael,
R. Singh,
2022,
Materials Today Advances.
N. Bhojak,
Akriti Sharma,
Ankur Ojha,
2015
.
Ami Patel,
Pramthesh Patel,
Ankur Ojha,
2015
.
Akriti Sharma,
Ankur Ojha,
Manvesh Sihag,
2015
.
V. Mishra,
N. Taneja,
Devendra Jain,
2022,
Fermentation.
A. Upadhyay,
S. Ali,
Shweta Rathee,
2023,
Food & function.
N. Engeseth,
J. Andrade,
D. Shukla,
2017,
Food and nutrition bulletin.