0000-0001-5735-1360 Employment
Employment history is unavailable.
Education
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SLIET Ph.D2021 - 2025
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NIFTEM M.Tech2019 - 2021
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Uttar Banga Krishi Viswavidyalaya B.Tech2015 - 2019
Projects & Funding
Projects & funding information is unavailable.
Publications (12)
- Unlocking the Synergy of Corn Starch and Diverse Gums to Develop Chocolate Fillings: Pre‐ and Post‐Baking Assessment and Application in Croissants Save
- Effect of corn silk powder on the baking and quality dynamics of muffins Save
- Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix Save
- Comparative analysis of functional, techno-functional, rheological, and thermal properties of honey fillings formulated with rind from watermelon waste and xanthan gum: Pre- and post-baking assessment Save
- An Updated Review on Exploring Hydrocolloids Application in Food Matrix: Current Insights Into Fruit, Bakery, Meat, and Dairy Based Products Save
- Classification, techno‐functional properties, and applications of diverse hydrocolloids in fruits‐based products: A concise review Save
- Exploring the Impact of Thermal Processing on the Quality Attributes of Honey: A Comprehensive Review Save
- Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective Save
- Developing hydrocolloid-infused honey fillings for millet cookies: a comparative study against commercially available fat-based alternatives Save
- Hydrocolloid‐based fruit fillings: A comprehensive review on formulation, techno‐functional properties, synergistic mechanisms, and applications Save