V. B. Darji

Comparison of five analytical methods for the determination of peroxide value in oxidized ghee

Bhavbhuti M. Mehta, V. B. Darji, K.D. Aparnathi · Food Chemistry · 2015 · 86 citations

Medicine, Oxidized Ghee, Peroxide Value +5

Evaluation and comparison of camel milk with cow milk and buffalo milk for gross composition

Jaydeep Yoganandi, Bhavbhuti M. Mehta, K.N. Wadhwani et al. · Journal of Camel Practice and Research · 2014 · 36 citations

Nutrition, Gross Composition, Agricultural Economics +17

Comparison of physico-chemical properties of camel milk with cow milk and buffalo milk

Jaydeep Yoganandi, Bhavbhuti M. Mehta, K.N. Wadhwani et al. · Journal of Camel Practice and Research · 2014 · 30 citations · Full text

Food Chemistry, Mean Acidity, Camel Milk +12

Evaluation of camel milk for selected processing related parameters and comparisons with cow and buffalo milk

Shyam P. Sagar, Bhavbhuti M. Mehta, K.N. Wadhwani et al. · Riviste UNIMI (Università degli studi di Milano) · 2016 · 17 citations · Full text

Nutrition, Agricultural Economics, Livestock Production +16

Use of basil (tulsi) as flavouring ingredient in the manufacture of ice cream

Suneeta Pinto, VRUSHANK TRIVEDI, Pinto S.V et al. · American journal of contemporary scientific research · 2014 · 13 citations

Food Chemistry, Nutrition, Ice Creams +8