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Sadhu, Tithli
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1

Prediction of Fatty Acid Profile of Fish Skin from the Fish..:

Banerjee, Indrani ; Sadhu, Tithli ; Sanyal, Sanghamitra.
Proceedings of the Zoological Society.  76 (2023)  2 - p. 179-189 , 2023
Link: https://doi.org/10.1007/..
 
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2

Optimization of frying process for maintaining nutritional ..:

Sadhu, Tithli ; Lahiri, Sandip Kumar ; Roy, Jagannath..
Journal of Multi-Criteria Decision Analysis.  30 (2022)  1-2 - p. 44-61 , 2022
Link: https://doi.org/10.1002/..
 
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3

Nutritional consequences of sun-drying, freezing, and fryin..:

Banerjee, Indrani ; Sadhu, Tithli ; Mukherjee, Rajat..
Journal of the Indian Chemical Society.  98 (2021)  10 - p. 100158 , 2021
Link: https://doi.org/10.1016/..
 
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4

Enhancement of nutritional value of fried fish using an art..:

Sadhu, Tithli ; Banerjee, Indrani ; Lahiri, Sandip Kumar.
Environmental Science and Pollution Research.  29 (2021)  14 - p. 20048-20063 , 2021
Link: https://doi.org/10.1007/..
 
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5

Modeling and optimization of cooking process parameters to ..:

Sadhu, Tithli ; Banerjee, Indrani ; Lahiri, Sandip Kumar.
Journal of Food Process Engineering.  43 (2020)  9 - p. , 2020
Link: https://doi.org/10.1111/..
 
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6

Influence of Polyunsaturated Fatty Acid Alkyl Esters on Bio..:

Singh, Sunita ; Sadhu, Tithli ; Dutta, Susmita.
ChemistrySelect.  3 (2018)  46 - p. 13217-13226 , 2018
Link: https://doi.org/10.1002/..
 
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7

Frying and freezing effect on nutritional quality of major ..:

Tithli Sadhu ; Indrani Banerjee ; Ashish Bhattacharjee..
doi:10.5281/zenodo.5664361.  , 2020
Link: https://zenodo.org/recor..
 
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