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Dr Shruti Pandey

vidwan id: 125950
Female

Principal Scientist, Department of Grain Science and Technology
Central Food Technological Research Institute, Mysore

Expertise

  • Food Science and Technology

Publications

Total Articles 25
Books 0
Proceedings 0

Publications

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Scopus

Citations 23
h-index 2

CrossRef

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Citations 156
h-index 4
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Professional Recognition

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Community & Membership

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Bio

RICE AND OTHER CEREALS

Personal Details

  • Female
  • Principal Scientist , Central Food Technological Research Institute, Mysore
  • Central Food Technological Research Institute, Kajjihundi
Ph.D
Other Institute 2005
Principal Scientist Aug 2009 – Present
Central Food Technological Research Institute, Mysore | Department of Grain Science and Technology

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Co-Authors (14)

Arpita

Dr Arpita Das

Adamas University

Asha M.R.

Dr Asha M.R.

Central Food Technological Research Institute, Mysore

Chiranjib

Prof Chiranjib Bhattacharjee

Jadavpur University

Govindaraju

Dr Govindaraju K

Central Food Technological Research Institute, Mysore

Hradesh

Dr Hradesh Rajput

Chhatrapati Shahu Ji Maharaj Kanpur University

Murlidhar

Dr Murlidhar Meghwal

National Institute of Food Technology Entrepreneurship and Management

Prem Prakash

Dr Prem Prakash Srivastav

Indian Institute of Technology Kharagpur

Pramod K

Dr Pramod K Prabhakar

National Institute of Food Technology Entrepreneurship and Management

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Dr Rintu Banerjee

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Prof Runu Chakraborty

Jadavpur University

Winny

Dr Winny Routray

National Institute of Technology Rourkela

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Dr Sangamithra A

Pondicherry University

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Dr Tridib Kumar Goswami

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Chandrasekar

Dr Chandrasekar Veerapandian

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (formerly Indian Institute of Food Processing Technology-IIFPT)

Scholarly Work

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Scholarly Publications

Fortification of paddy and rice cereals

Open Access
Book Chapter

Medicinal and health benefits of brown rice

Open Access
Book Chapter
Authors: Pandey S.;Lijini K.;Jayadeep A.

Potential use of pseudocereals: Buckwheat, Quinoa and Amaranth

Open Access
book chapter
Authors: Shruti Pandey and B.V Sathyendra Rao

Changes in physical, cooking, textural properties and crystallinity upon iron fortification of red rice (Jyothi)

Open Access
Article

Effect of Hydrothermal treatment on the Nutritional and functional properties of husked and dehusked buckwheat.

Open Access
article
Authors: Shruti Pandey, Amudha Senthil and Kahkasha Fatema

Nutritional needs of Athletes

Open Access
article
Authors: Shruti Pandey and Vasudeva Singh

Food Fortification to Combat Iron Deficiency

Open Access
article
Authors: Shruti Pandey and Vasudeva Singh

Developing suitable technology for Product development utilizing jackfruit

Open Access
article
Authors: Shruti Pandey and Mary Ukkuru P