Concepedia

Recipe Reproducibility

Recipe Reproducibility is the property of a culinary or food science procedure that ensures consistent and identical outcomes when the recipe is executed under the same conditions by different practitioners or across repeated trials, distinguished by its reliance on precise specifications of ingredients, methods, equipment, and environmental parameters to eliminate variability in results.

1

Publications

68

Citations

4

Authors

1

Institutions

Publications per year

2017–2026

1

Parents

Publications

1

1–2 of 1

Authors

4

  1. SN
    Siddhartha Nanda

    The University of Texas at Austin, United States

    1 publications · 68 citations

    1

    h-index

  2. AC
    Anisha Choudhury

    National Institute of Technology Rourkela, India

    1 publications · 68 citations

    1

    h-index

  3. KC
    K. Chandra

    Indian Institute of Technology Roorkee, India

    1 publications · 68 citations

    1

    h-index

  4. DS
    Debasish Sarkar

    National Institute of Technology Rourkela, India

    1 publications · 68 citations

    1

    h-index

  5. MS
    Melanie Stevens

    Google (United States), United States

    1 publications · 10 citations

    0

    h-index

1–5 of 4

Institutions

1

  1. National Institute of Technology Rourkela

    Rourkela, India

    1 h-index

    4 publications

    272 citations

  2. Nationwide Children's Hospital

    Columbus, United States

    1 publications

    10 citations

  3. Google (United States)

    Mountain View, United States

    1 publications

    10 citations

  4. The Ohio State University Wexner Medical Center

    Columbus, United States

    1 publications

    10 citations

  5. The Ohio State University

    Columbus, United States

    1 publications

    10 citations

1–5 of 1

Venues

  1. Journal of the European Ceramic Society

    1 publications · 68 citations

    1

    h-index

  2. American Journal of Speech-Language Pathology

    1 publications · 10 citations

1–2