B. V. Balasubramanyam

Moisture sorption characteristics of chhana podo at 5°C and 35°C

K. Jayaraj Rao, P. Heartwin Amala Dhas, F. Magdaline Eljeeva Emerald et al. · Journal of Food Engineering · 2005 · 48 citations

Agriculture, Food Science, Soil-water Relations +11

Quality attributes of dahi prepared from milk fortified with omega-3 fatty acids, phytosterols and polydetxrose

N. Veena, B. Surendra Nath, B. V. Balasubramanyam · Journal of Food Science and Technology · 2017 · 21 citations

Agriculture, Food Science, Nutritional Sciences +11

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

P. G. Wasnik, Rekha Ravindra Menon, Muniandy Sivaram et al. · Journal of Food Science and Technology · 2019 · 21 citations · Full text

Agriculture, Food Science, Nutritional Sciences +6

Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt

Sachin Kumar, B. V. Balasubramanyam, K. Jayaraj Rao et al. · Journal of Food Science and Technology · 2017 · 18 citations · Full text

Agriculture, Food Science, Nutritional Sciences +11

Use of Novel Lactic Acid Bacterial Strains with Antagonistic Activity for the Preparation of Safe Indigenous Fermented Dairy Foods (<i>Dahi</i> and <i>Raita</i>)

S. Varalakshmi, B. V. Balasubramanyam, B. Surendranath et al. · Journal of Food Safety · 2013 · 13 citations

Agriculture, Food Science, Microbiology +14