PB
Prasanna Bhalerao
Ajeenkya DY Patil University, Institute of Chemical Technology, North Maharashtra University
0000-0003-4287-6169
Employment
-
Ajeenkya DY Patil University
Education
-
Institute of Chemical Technology Ph.D (Food Engineering and Technology)2017 - Present
-
North Maharashtra University M. Tech (Food and Fermentation Technology)2013 - 2015
Projects & Funding
Projects & funding information is unavailable.
Publications (18)
- Gluten-free multigrain waffle cup: Optimization and characterization along with shelf-life study Save
- Development and characterization of jackfruit-based vegan patties: A D-optimal mixture design approach Save
- Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour Save
- Effect of hydrocavitation treatment on physicochemical and functional properties of soy protein isolate Save
- The effect of non-thermal hydrodynamic cavitation process on structural and function properties of casein protein Save
- Optimization study of palm jaggery and palm candy - production and process Save
- Development of plant-based fish analog: Optimization using D-optimal mixture design and fuzzy analysis, Characterization and shelf life study Save
- Development of plant-based fish analog: Optimization using D-optimal mixture design and fuzzy analysis, Characterization and shelf life study Save
- The effect of non-thermal hydrodynamic cavitation process on structural and function properties of casein protein Save
- Optimization of formulation millets flours for waffle ice cream cone using simplex lattice design: Characterization and shelf life study Save