Sangita Ganguly

Employment

• National Dairy Research Institute Scientist
  2016 - Present

Education

• National Dairy Research Institute Ph.D
  2007 - 2013

Projects & Funding

Projects & funding information is unavailable.

Publications (11)

• Nutritionally enriched whey-cereal-based fermented beverage with reduced faecal β-glucuronidase enzyme activity in a murine model
  Journal of Dairy Research 2026 DOI: 10.1017/S0022029925101714
  +Save
• Development and characterization of probiotic processed cheese
  Sustainable Food Technology 2026 DOI: 10.1039/D5FB00375J
  +Save
• Ladakhi wild apricot kernel protein-based films: effect of protein and plasticizers on the mechanical, moisture interaction and optical properties
  Sustainable Food Technology 2026 DOI: 10.1039/D5FB00866B
  +Save
• Synbiotic beverage from browntop millet (Urochloa ramosa) supplemented with skim milk powder: process optimization and characterization
  Journal of Dairy Research 2025 DOI: 10.1017/S002202992510099X
  +Save
• Effect of flaxseed lignan on the dynamics of Lactiplantibacillus plantarum and starter cultures in fermented milk
  International Journal of Food Science & Technology 2023 DOI: 10.1111/ijfs.16466
  +Save
• Effect of probiotic fermentation on physico-chemical and nutritional parameters of milk-cereal based composite substrate
  Journal of Food Science and Technology 2022 DOI: 10.1007/s13197-021-05350-8
  +Save
• Evaluation of nutritional attributes of whey-cereal based probiotic beverage
  LWT 2021 DOI: 10.1016/j.lwt.2021.112292
  +Save
• Effect of Ricotta matrix on viability of probiotic organism exposed to simulated gastro-intestinal (GI) digestion
  LWT 2021 DOI: 10.1016/j.lwt.2021.112099
  +Save
• Development and Characterization of Probiotic Buffalo Milk Ricotta Cheese
  LWT 2020 DOI: 10.1016/j.lwt.2019.108944
  +Save
• Effect of heat treatment on plasmin activity and bio-functional attributes of Cheddar cheese
  LWT 2020 DOI: 10.1016/j.lwt.2019.108924
  +Save