A. S. Bawa

A Case Study on Optimization of Biomass Flow During Single-Screw Extrusion Cooking Using Genetic Algorithm (GA) and Response Surface Method (RSM)

T. J. Shankar, S. Bandyopadhyay, S. Sokhansanj, 2010 .

Modelling the Rheological Behaviour of Enzyme Clarified Lime (Citrus aurantifolia L.) Juice Concentrate

P. S. Raju, S. Manjunatha, A. S. Bawa, 2018 .

DRYING CHARACTERISTICS AND PRODUCT QUALITY OF OKRA

A. S. Bawa, P. Gupta, U. Shivhare, 2000 .

Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips

P. Negi, P. S. Raju, S. Manjunatha, 2014, Journal of Food Science and Technology.

Some characteristics of acetylated, cross-linked and dual modified Indian rice starches

D. C. Saxena, S. Singh, C. S. Raina, 2006 .

Effect of Minimal Processing on Quality of Jackfruit (Artocarpus heterophyllus L.) Bulbs Using Response Surface Methodology

P. S. Raju, A. S. Bawa, A. Saxena, 2009, Food and Bioprocess Technology.

Effect of Freezing on Textural Kinetics in Snacks During Frying

P. S. Raju, T. Maity, A. S. Bawa, 2009, Food and Bioprocess Technology.

Thermophysical properties of enzyme clarified Lime (Citrus aurantifolia L) juice at different moisture contents

S. Manjunatha, A. S. Bawa, P. Raju, 2014, Journal of Food Science and Technology.