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1دورية أكاديمية
المؤلفون: Charul Chaudhary, Aneeta Khatak, Reena Devi, Dipti Rai, B.S. Yadav
المصدر: Journal of Pure and Applied Microbiology, Vol 11, Iss 3, Pp 1623-1631 (2017)
مصطلحات موضوعية: jamun wine, inoculum level, sachharomyces cerevisiae, fermentation., Microbiology, QR1-502
وصف الملف: electronic resource
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2
المؤلفون: null Vishal, Sonika Banyal, Adarsh Kumar Shukla, Anita Kumari, Ashwani Kumar, Aneeta Khatak, Ankur Luthra, null Sunil, Mithun Kumar
المصدر: Waste and Biomass Valorization. 14:1597-1610
مصطلحات موضوعية: Environmental Engineering, Renewable Energy, Sustainability and the Environment, Waste Management and Disposal
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3
المؤلفون: Raj Bala Grewal, Charul Chaudhary, Aneeta Khatak
المصدر: The Pharma Innovation. 10:660-664
مصطلحات موضوعية: Phytic acid, Significant difference, chemistry.chemical_element, Zinc, engineering.material, Biology, chemistry.chemical_compound, Horticulture, chemistry, Polyphenol, Iron content, engineering, Anti nutrients, Pearl, Hybrid
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f2e460ec809153d4022b8f033f7a419c
https://doi.org/10.22271/tpi.2021.v10.i2i.5892 -
4
المؤلفون: Aneeta Khatak, Rakesh Gehlot, Raj Bala Grewal, Charul Chaudhary
المصدر: The Pharma Innovation. 10:228-231
مصطلحات موضوعية: Ready to cook, Wheat flour, Barley flour, Food science, FLAXSEED POWDER, Mathematics
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b4d1cbf3b8b784aae3ed303c0bba6565
https://doi.org/10.22271/tpi.2021.v10.i1c.5849 -
5
المؤلفون: Nisha Singhania, Aneeta Khatak, Sunil Bishnoi, Monika Yadav
المصدر: International Journal of Chemical Studies. 8:3738-3744
مصطلحات موضوعية: Antioxidant, Chemistry, medicine.medical_treatment, medicine, Food science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::71078735c7cc0fffe5b6737aa0df419b
https://doi.org/10.22271/chemi.2020.v8.i4au.10228 -
6
المؤلفون: Aneeta Khatak, Reena Devi, B. S. Yadav, Dipti Rai, Charul Chaudhary
المصدر: Journal of Pure and Applied Microbiology, Vol 11, Iss 3, Pp 1623-1631 (2017)
مصطلحات موضوعية: Wine, sachharomyces cerevisiae, Chemistry, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Applied Microbiology and Biotechnology, Microbiology, QR1-502, 0404 agricultural biotechnology, fermentation, jamun wine, Fermentation, Food science, inoculum level, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40d433b824e613f6f676731579b58987
https://microbiologyjournal.org/study-of-fermentation-variables-for-the-preparation-of-wine-from-jamun-fruit/