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TitleAuthor(s)SourcePage(s)
Preparation of plum wine with reduced alcohol content: Effect of must treatment and blending with sand pear juice on physico-chemical and sensory qualityJoshi, V K; Gill, Amandeep; Kumar, Vikas; Chauhan, ArjunIJNPR Vol.5(1) [March 2014]67-74
Effect of dilution and maturation on physico-chemical and sensory quality of jamun (Black plum) wineJoshi, V K; Sharma, Rakesh; Girdher, Aman; Abrol, Ghan ShyamIJNPR Vol.3(2) [June 2012]222-227
Development and evaluation of different beverages from Aloe vera (L.) Burm.f. for their nutritional, functional and sensory qualitiesSharma, Rakesh; Tandon, Divya; Joshi, V K; Attri, SurekhaIJNPR Vol.6(4) [December 2015]278-282
Ethanol recovery from solid state fermented apple pomace and evaluation of physico-chemical characteristics of the residueJoshi, V K; Devrajan, ANPR Vol.7(2) [March-April 2008]127-132
Solid state fermentation of apple pomace for the production of value added productsJoshi, V K; Attri, DevenderNPR Vol.5(4) [July-August 2006]289-296
Optimization of apple pomace based medium and fermentation conditions for pigment production by Sarcina sp.Joshi, V K; Rana, Neerja SIJNPR Vol.2(4) [December 2011]421-427
Purification and characterization of pectinase produced from Apple pomace and evaluation of its efficacy in fruit juice extraction and clarificationJoshi, V K; Parmar, Mukesh; Rana, NeerjaIJNPR Vol.2(2) [June 2011]189-197
Nutritional composition and processed products of Quince (Cydonia oblonga Mill.)Sharma, Rakesh; Joshi, V K; Rana, J CIJNPR Vol.2(3) [September 2011]354-357
Optimization of extraction treatment and concentration of extract on yield and quality of anthocyanins from plum var. ‘Santa Rosa’Joshi, V K; Devi, M PreemaIJNPR Vol.5(2) [June 2014]171-175
Development and evaluation of bell pepper (Capsicum annuum L.) based instant chutney powder Sharma, Rakesh; Joshi, V KIJNPR Vol.5(3) [September 2014]262-267