S. K. Kanawjia

Recent Trends in Development of Fermented Milks

H. Khurana, S. K. Kanawjia · Current Nutrition & Food Science · 2007 · 124 citations

Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology

Yogesh Khetra, S. K. Kanawjia, Ritika Puri · LWT · 2016 · 50 citations

Response Surface Methodology, Salt Replacer, Food Engineering +3

Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese

Ganesh B. Chavhan, S. K. Kanawjia, Yogesh Khetra et al. · Dairy Science and Technology · 2014 · 38 citations · Full text

Functional Attributes, Food Engineering, Mozzarella Cheese +2

Effect of microGARD on keeping quality of direct acidified Cottage cheese

Subarna Makhal, S. K. Kanawjia, Apurba Giri · Journal of Food Science and Technology · 2013 · 36 citations · Full text

Food Structure, Food Engineering, Food Processing +4

Flavour, chemical and textural profile changes in accelerated ripened Gouda cheese

S. K. Kanawjia, P. Rajesh, Latha Sabikhi et al. · LWT · 1995 · 34 citations · Full text

Food Chemistry, Nutrition, Accelerated Ripening +10