Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis

Por Wasnik, P. G., Menon, R. R., Sivaram, M., Nath, B. Surendra, Balasubramanyam, B. V., Manjunatha, M.
Publicado no J Food Sci Technol (2019)

Physico-chemical and textural properties of Santra burfi as influenced by orange pulp content

Por Wasnik, P. G., Nikam, P. B., Dhotre, A. V., Waseem, M., Khodwe, N. M., Meshram, B. D.
Publicado no J Food Sci Technol (2013)