Chetan Gupta

Quality evaluation of composite flour laddoo containing sprouted and malted ingredients

D. Agrahar-Murugkar, A. Zaidi, Chetan Gupta, 2016 .

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

N. Kotwaliwale, Paridhi Gulati, D. Agrahar-Murugkar, 2015, Journal of Food Science and Technology.

Optimization of Soy-Butter from Sprouted Soybean and its Quality Parameters

Manoj Kumar, N. Kotwaliwale, Paridhi Gulati, 2014 .

Effect of Egg-Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes

N. Kotwaliwale, D. Agrahar-Murugkar, A. Zaidi, 2016 .

Effect of sprouting on physical properties and functional and nutritional components of multi-nutrient mixes

Paridhi Gulati, Chetan Gupta, D. A. Murugkar, 2013 .

Effect of roasting parameters on soy‐butter product quality

Nachiket Kotwaliwale, Manoj Kumar, Manoj Kumar, 2013 .

OPTIMIZATION OF NUTRITIONALLY RICH INSTANT PORRIDGE WITH SPROUTED LEGUMES, MALTED MILLETS AND PAPAYA AND ITS COMPARISON WITH CONVENTIONAL PORRIDGE IN TERMS OF TEXTURAL, RHEOLOGICAL AND PARTICLE SIZE PROPERTIES

S. Chakraborty, N. Kotwaliwale, Paridhi Gulati, 2015 .