Bal Kumari Sharma Khanal

Cheese: Importance and Introduction to Basic Technologies

Nidhi Bansal, Bal Kumari Sharma Khanal, Monica Pradhan, 2019 .

TECHNOLOGY, CHEMISTRY AND BIOACTIVE PROPERTIES OF LARGE CARDAMOM (AMOMUM SUBULATUM ROXB.): AN OVERVIEW

Bal Kumari Sharma Khanal, R. R. Bhattarai, Prakash Oli, 2016 .

Dairy Fat Replacement in Low-Fat Cheese (LFC): A Review of Successful Technological Interventions

Bal Kumari Sharma Khanal, N. Bansal, 2020 .

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Bal Kumari Sharma Khanal, B. Bhandari, S. Prakash, 2018, Food Hydrocolloids.

Screening of antibiotic residues in fresh milk of Kathmandu Valley, Nepal

Bal Kumari Sharma Khanal, M. Sadiq, Manisha Singh, 2018, Journal of Environmental Science and Health. Part B - Pesticides, Food Contaminants, and Agricultural Wastes.

Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels

Bal Kumari Sharma Khanal, B. Bhandari, S. Prakash, 2017, Food Biophysics.

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

Bal Kumari Sharma Khanal, M. Plan, M. Hodson, 2019, Journal of Food Engineering.