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Palamthodi, Shanooba
8
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1
A Study on Nutritional Composition and Functional Propertie..:
Tungare, Kanchanlata
;
Shimpi, Shriram
;
Palamthodi, Shanooba
Food Science and Applied Biotechnology. 4 (2021) 1 - p. 63 , 2021
Link:
https://doi.org/10.30721..
?
2
Complexation of curcumin with Lepidium sativum protein hydr..:
Kadam, Deepak
;
Palamthodi, Shanooba
;
Lele, S.S.
Food Chemistry. 298 (2019) - p. 125091 , 2019
Link:
https://doi.org/10.1016/..
?
3
Physicochemical and functional properties of chitosan-based..:
Kadam, Deepak
;
Momin, Bilal
;
Palamthodi, Shanooba
.
Carbohydrate Polymers. 211 (2019) - p. 124-132 , 2019
Link:
https://doi.org/10.1016/..
?
4
LC–ESI-Q-TOF–MS/MS profiling and antioxidant activity of ph..:
Kadam, Deepak
;
Palamthodi, Shanooba
;
Lele, S. S.
Journal of Food Science and Technology. 55 (2018) 3 - p. 1154-1163 , 2018
Link:
https://doi.org/10.1007/..
?
5
An investigation on the effect of polyphenolic extracts of ..:
Kadam, Deepak
;
Shah, Nirali
;
Palamthodi, Shanooba
.
Carbohydrate Polymers. 192 (2018) - p. 347-355 , 2018
Link:
https://doi.org/10.1016/..
?
6
Physicochemical and functional properties of ash gourd/bott..:
Palamthodi, Shanooba
;
Kadam, Deepak
;
Lele, S. S.
Journal of Food Science and Technology. 56 (2018) 1 - p. 473-482 , 2018
Link:
https://doi.org/10.1007/..
?
7
Extraction and characterization of natural enzymes from bot..:
Palamthodi, Shanooba
;
Kadam, Deepak
;
Lele, Smita
Journal of Food Measurement and Characterization. 12 (2018) 3 - p. 2103-2109 , 2018
Link:
https://doi.org/10.1007/..
?
8
Optimization and evaluation of reactive dye adsorption on b..:
Palamthodi, Shanooba
;
Lele, S.S.
Journal of Environmental Chemical Engineering. 4 (2016) 4 - p. 4299-4309 , 2016
Link:
https://doi.org/10.1016/..
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