All Publications

M. Bora, S. Mandliya, S. Vishwakarma, S. K. Bag, C. G. Dalbhagat, and H. N. Mishra,"Ready-to-eat foods development through composite extrusion technological development", Recent Advances in Ready-to-Eat Food Technology, ch.3, vol.1, pp.17, CRC Press 2024, 10.1201/9781032622408       Inbook

R. M. Shukla, C. G. Dalbhagat, S. Vishwakarma, S. Mandliya, and H. N. Mishra,"Sustainable cum innovative packaging and labeling approach in ready- to- eat food: a global perspective", Recent Advances in Ready-to-Eat Food Technology, ch.14, vol.1, pp.22, CRC Press, November 2024, 10.1201/9781032622408       Inbook

C. G. Dalbhagat,"Blending of FRK and Normal Rice", in Proceedings of Workshop on Rice Fortification - Technical Aspects, Current Status, Challenges and Possible Solutions, vol.1, no.1, pp.55-63, Ropan Publications, Raipur, Chhattisgarh, India 2024       Inproceedings

C. G. Dalbhagat,"Extruder's Operation and Maintenance to Produce FRK", in Proceedings of Workshop on Rice Fortification - Technical Aspects, Current Status, Challenges and Possible Solutions, vol.1, no.1, pp.34-43, Ropan Publications, Raipur, Chhattisgarh, India 2024       Inproceedings

S. Vishwakarma, S. Mandliya, C. G. Dalbhagat, N. A, and H. N. Mishra,"Smart analysis for homogeneity and micronutrients in FRK", in Proceedings of Workshop on Rice Fortification-Technical Aspects, Current Status, Challenges and Possible Solutions, vol.1, no.1, pp.86-90, Ropan Publications 2024       Inproceedings

S. Vishwakarma, S. Mandliya, C. G. Dalbhagat, P. K. Singh, and H. N. Mishra,"Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach", Journal of Food Process Engineering, vol.46, no.8, pp.1-15, Wiley, May 2023, http://doi.org/10.1111/jfpe.14387       Article

S. Misra, S. Mandliya, P. Pandey, C. Panigrahi, C. G. Dalbhagat, and H. N. Mishra,"Effect of spray- and freeze-dried microcapsules containing probiotics and ?-aminobutyric acid on nutritional, physicochemical, textural, pasting, rheological, and microstructural characteristics of composite dough", Food and Bioprocess Technology, no.0123456789, Springer, June 2023, https://doi.org/10.1007/s11947-023-03144-8       Article

V. Siddharth, M. Shubham, C. G. Dalbhagat, M. Jayshree, and M. H. Niwas,"Effect of marjoram leaf powder addition on nutritional, rheological, textural, structural, and sensorial properties of extruded rice noodles", Foods, vol.12, no.5, pp.1099, MDPI 2023, 10.3390/foods12051099       Article

N. A, M. Sourav, P. Chirasmita, C. G. Dalbhagat, and M. H. Niwas,"Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences", Food Chemistry Advances, vol.3, pp.100381, Elsevier 2023, 10.1016/j.focha.2023.100381       Article

N. A, C. G. Dalbhagat, and M. H. Niwas,"Development of a simple method for extraction and analysis of folic acid in fortified rice kernels by hplc and its application in vitamin retention studies", Journal of Food Measurement and Characterization, vol.17, no.6, pp.6440-6451, Springer 2023, 10.1007/s11694-023-02107-z       Article