S. K. Garg

Optimization of Colour Parameters of Different Gluten-free Pasta Samples Using Response Surface Methodology

K. C. Mahajan, S. K. Garg, Shivbilas Maurya, Mahendra Daheriya & Swati Singh Maravi · International Journal of Environment and Climate Change · 2023

Colour plays an important role in consumer’s perception and acceptability of the food product. Therefore, colour measurement and analysis is one of the most important quality attributes to optimize the quality and value of food. Different blends of gluten-free maize flour, finger...

Open access Research Article 10.9734/ijecc/2023/v13i82065

Time - Temperature Combination of Ohmic Heating System for Parboiling of Paddy

Aaradhana Patel, Mohan Singh, A. K. Rai, M. A. Khan & S. K. Garg · Current Journal of Applied Science and Technology · 2019

The technique for parboiling of paddy through ohmic heating was one of the best and fastest technique, which takes minimum time for complete a process due to high voltage of electric current. The aim of this study was to define the time & temperature combination of ohmic heat...

Open access Research Article 10.9734/cjast/2019/v33i630109