Chetan Gupta

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

Dipika Agrahar‐Murugkar, Paridhi Gulati, Nachiket Kotwaliwale et al. · Journal of Food Science and Technology · 2014 · 89 citations · Full text

Nutrition, Food Analysis, Particle Size Characteristics +4

Effect of Egg‐Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes

Dipika Agrahar‐Murugkar, Aiman Zaidi, Nachiket Kotwaliwale et al. · Journal of Food Quality · 2016 · 42 citations

Food Chemistry, Nutrition, Refined Wheat Flour +15

Effect of sprouting on physical properties and functional and nutritional components of multi-nutrient mixes

Dipika Agrahar Murugkar, Paridhi Gulati, Chetan Gupta · International Journal of Food and Nutritional Sciences · 2013 · 21 citations

Food Chemistry, Nutrition, Soy Protein Isolate +15

Development of asphaltene-derived carbon fiber reinforced composites via additive manufacturing

Nasim Mahmud Akash, Shabab Saad, Md Abdullah Al Bari et al. · Carbon · 2024 · 11 citations

Effect of sprouting on rheological properties of soy-butter

Dipika Agrahar‐Murugkar, Nachiket Kotwaliwale, Manoj Kumar et al. · LWT · 2013 · 10 citations

Rheology, Rheological Properties, Food Biophysics +1