Dr Rakesh Sharma
vidwan id: 115182
Assistant Professor, Department of Food Science and Technology
Dr. Y.S. Parmar University of Horticulture and Forestry, Solan
Expertise
- Food Science and Technology
Publications
Publications
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Scopus
h-index
14
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Citations
91
h-index
5
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Bio
Food science and postharvest tech.
Personal Details
- Male
- Assistant Professor , Dr. Y.S. Parmar University of Horticulture and Forestry, Solan
- Dr Y S Parmar University of Horticulture and Forestry
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Co-Authors (20)
Dr. Y.S. Parmar University of Horticulture and Forestry, Solan
Wadia Institute of Himalayan Geology
GLA University, Mathura
Dr. Y.S. Parmar University of Horticulture and Forestry, Solan
Sikkim University
Himachal Pradesh University
Dr. Y.S. Parmar University of Horticulture and Forestry, Solan
National Dairy Research Institute, Karnal
Central Institute for Research on Goats
Dr. Y.S. Parmar University of Horticulture and Forestry, Solan
Indian Institute of Soil Science
Sant Longowal Institute of Engineering and Technology
National Institute of Animal Nutrition and Physiology
Central Institute for Research on Goats
Dr. Y.S. Parmar University of Horticulture and Forestry, Solan
G.B. Pant University of Agriculture & Technology
Dr. Y.S. Parmar University of Horticulture and Forestry, Solan
Central Island Agricultural Research Institute
Banaras Hindu University
Dr. Y.S. Parmar University of Horticulture and Forestry, Solan
Scholarly Work
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Scholarly Publications
Development and evaluation of vitamin C enriched low calorie aloe vera-aonla blended functional squash using stevioside
Open AccessReplacement of concentrate mixture with dried azolla on milk yield and quality in Barbari does
Open AccessHealth-related issues and indigenous fermented products
Open AccessNutritional composition and value added products of chinese ber (Ziziphus jujuba mill.) growing in northern hill regions of india
Open AccessEffect of pre-treatments and drying methods on quality attributes of sweet bell-pepper (Capsicum annum) powder
Open AccessDevelopment and evaluation of different beverages from Aloe vera (L.) Burm.f. for their nutritional, functional and sensory qualities
Open AccessImproving the olive oil yield and quality through enzyme-assisted mechanical extraction, antioxidants and packaging
Open Access
10.1111/jfpp.12216
8
21