All Publications

A. Thakur, P. Pandey, C. G. Dalbhagat, and H. N. Mishra,"Development of grain-based carbonated beverage premix using maize (Zea mays), bengal gram (Cicer arietinum), and finger millet (Eleusine coracana)", Journal of Food Science and Technology, vol.59, no.4, pp.1637-1648, Springer 2021, 10.1007/s13197-021-05175-5       Article

A. Nithya, C. G. Dalbhagat, and H. N. Mishra,"A comparative study on the physicochemical, cooking and textural properties of fortified rice kernels prepared from raw and parboiled rice", International Journal of Food Science & Technology, vol.57, no.2, pp.1325-1332, Wiley 2021, 10.1111/ijfs.15529       Article

C. G. Dalbhagat and H. N. Mishra,"Drying modeling, cooking characteristics, pasting properties, and crystallinity of fortified rice kernels", Journal of Food Processing and Preservation, vol.45, no.6, pp.e15579, Wiley 2021, 10.1111/jfpp.15579       Article

G. P. Yadav, C. G. Dalbhagat, and H. N. Mishra,"Development of instant low glycemic rice using extrusion technology and its characterization", Journal of Food Processing and Preservation, vol.45, no.12, pp.e16077, Wiley 2021, 10.1111/jfpp.16077       Article

R. K. Raigar, C. G. Dalbhagat, and H. N. Mishra,"Effect of pilot scale roasting on color and textural attributes of soybean kernels", Journal of Food Processing and Preservation, vol.44, no.11, pp.e14883, Wiley 2020, 10.1111/jfpp.14883       Article

C. G. Dalbhagat and H. N. Mishra,"Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels", Journal of Cereal Science, vol.89, pp.102782, Elsevier 2019, 10.1016/j.jcs.2019.05.016       Article

C. G. Dalbhagat, M. D. Kumar, and M. H. Niwas,"Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review", Trends in Food Science & Technology, vol.85, pp.226-240, Elsevier 2019, View Details       Article