Poshadri Achinna

@pjtsau edu.in

Assistant Professor
Professor Jayashankar Telangana State Agricultural University

Poshadri Achinna


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https://researchid.co/poshadri

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Agricultural and Biological Sciences, Microbiology, Toxicology
12

Scopus Publications

874

Scholar Citations

11

Scholar h-index

11

Scholar i10-index

Scopus Publications

  • Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose
    Poshadri Achinna, Penchalaraju Malleboina, Anuprita Ashokrao Joshi, T.V.N Padmavathi, Gugulothu Swaroopa, Indra Teja Nikkam, Anshul Singh
    Food Science and Technology International, 2026
    In this study, Indian pulse proteins from cowpeas, yellow peas, green gram, and horse gram were used to create plant-based meatball analogs. The nutritional composition, molecular functional groups, color, and texture of meatball analogs T1, T2, and T3 and mutton meatballs were thoroughly analyzed. T1 had highest protein (51%) compared to control (19%), T2 (45%), and T3 (36%), but fiber content (1.26%) was less in T1 compared to control (2.86%), T2 (3.33%), and T3 (3.49%). The more is fibrous raw materials; lower will be the hardness of meat analogs. T1 had consistent fracturability, hardness, cohesiveness, and adhesiveness, and was superior in springiness, gumminess, resilience, and chewiness compared to T2, T3, and control. Sensory evaluation results reported that T1 was more consistent with control sample in terms of color, texture, juiciness, and overall acceptability and no significant difference was reported among the two ( p > .05). The L* and b* values of T1 were more consistent with control compared to other two. Potato starch, salt, spice mix, coriander leaves, beet root pulp, jackfruit seed powder, rose water, carboxy methyl cellulose and rehydrated mushrooms showed a positive impact on sensory and textural attributes. The Fourier transform infrared (FTIR) spectra revealed that the protein fractions were not affected by the processing conditions. FTIR results confirm the presence of secondary structural components such as α-helix, β-sheet, and β-turn. The interaction between the starchy fibrous material and protein fractions were identified clearly via FTIR. The T1 meat analog was superior in terms of color, organoleptic and textural properties compared to T2 and T3 and more close to mutton meatballs. These results will open up the new horizons in this area and pave the way for the large production and marketing of plant based meat analogs, which will reduces the health and sustainable raising issues from consumption of mutton meat.
  • Development and Evaluation of Probiotic Carrot Snacks using Impregnation and Coating Techniques
    Prasad Shridharrao Gangakhedkar, Hemant W. Deshpande, Girish M. Machewad, Santosh D. Kadam, Shailendra D. Katke, A. Poshadri, Shailesh Veer
    Asian Journal of Dairy and Food Research, 2025
    Background: Probiotic snack foods are gaining popularity due to their benefits, including improving gut health and boosting immunity. Carrot based probiotic snacks, incorporating Bacillus coagulans, provide an innovative way to combine the nutritional and functional benefits of both probiotics and vegetables This investigation aimed to assess the influence of two different methodologies for probiotic integration, specifically impregnation and coating, on the physicochemical, sensory and microbial attributes of freeze-dried probiotic carrot snacks throughout the storage period. Methods: Fresh carrots were processed by slicing into uniform pieces and subjected to either an impregnation or coating technique for incorporating Bacillus coagulans. The impregnation process involved immersing the carrot slices in a probiotic suspension under vacuum, while the coating method involved dipping the slices in a probiotic-enriched alginate solution followed by gel formation in a calcium chloride bath. The samples that were carefully prepared were subsequently subjected to freeze-drying and maintained at ambient temperature for a period of up to 180 days. The physical, chemical, proximate, mineral, sensory and microbial characteristics of the snacks were assessed at different storage intervals. Result: The results showed that both impregnation and coating methods resulted in a significant reduction in moisture content, with the coating method maintaining slightly higher mineral content and sensory acceptability. The viability of Bacillus coagulans was better preserved in the coated samples, with higher probiotic counts maintained throughout the storage period compared to the impregnated samples. Sensory evaluation indicated that both methods were acceptable, with the coated samples receiving slightly higher ratings for flavor and overall acceptability.
  • Gluten-Free Synbiotic Pseudocereals Pasta: Evaluation of Technological, Nutritional, Sensory, and Probiotic Characteristics
    Poshadri Achinna, Hemant Deshpande
    Journal of Culinary Science and Technology, 2025
    Market demand for thermostable, nondairy synbiotic foods increases. This study examines the physicochemical, functional, and sensory properties of pasta made from gluten-free composite flour obtained from pseudocereal blends compared with wheat pasta. B. coagulans Unique IS2 spores were mixed with a composite flour blend comprising amaranth, quinoa, and buckwheat for synbiotic pasta production. The gluten-free pasta made from a composite blend of pseudocereals differs significantly from conventional wheat pasta in technological characteristics and sensory attributes. However, enhanced nutritional quality, antioxidant activity, total phenolic content, and 65% higher fiber content were obtained. Pseudocereals and psyllium husk’s prebiotic properties led to gluten-free Synbiotic pasta with potential health benefits. B. coagulans Unique IS2 survived pasta production and cooking, with a survival count of 7.0 log10 CFU/g, indicating potential benefits for consumers. The 90.42% B. coagulans Unique IS2 spores survived in cooked Synbiotic pasta after completion of in-vitro stimulated digestion.
  • Pseudocereals: Development of functional foods, their properties, challenges, and opportunities in food processing industry
    Achinna Poshadri, Hemanth Deshpande, Rajesh Baliram Kshirsagar
    International Food Research Journal, 2024
    In recent decades, global consumer food preferences have shifted toward healthier and more sustainable options to combat lifestyle diseases. Pseudocereals like amaranth, buckwheat, quinoa, and chia seeds have gained prominence due to their adaptability to different climates and rich nutritional profiles. They provide balanced amino acids, prebiotic starches, fibres, unsaturated fats, B-complex vitamins, vital minerals, and valuable phytochemicals known for their antioxidant, anti-inflammatory, and antihypertensive properties. However, pseudocereals contain antinutritional factors. These can be mitigated through processing techniques such as dehulling, soaking, and thermal treatment, which also influence their physicochemical properties, and enhance their antioxidant capacity. This makes pseudocereals excellent ingredients for functional foods. Historically, pseudocereals were integral to various diets but were super-exploited by processed foods like wheat, rice, and maize in the early 20th century. Presently, there is a growing interest in synbiotic functional foods rich in dietary fibre and fermented by probiotics to support gut health. Fermentation of pseudocereals enhances their probiotic and prebiotic properties, reducing antinutritional factors, and increasing nutrient bioavailability. Pseudocereals are also valued for their high-quality protein content (10 - 20%), often extracted through wet and dry methods, with alkaline extraction for gluten-free, plant-based products. The rise of non-dairy, gluten-free, and plant protein-based products reflects the associated health benefits, including antimicrobial and antioxidant effects. This article reviews the existing literature on potential pseudocereals health benefits, nutritional importance, processing aspects, and scaling up opportunities in the food processing industry.
  • Evaluation of technological, nutritional, and probiotic survival in gluten-free composite synbiotic vermicelli
    A. Poshadri, H.W. Deshpande
    International Journal of Food Science and Technology, 2024
    SummaryThe demand to produce non‐dairy, thermostable synbiotic food has been rising dramatically. The food industry is promoting shelf‐stable, non‐dairy and gluten‐free alternatives while providing health products containing synbiotics, probiotics and prebiotics to cater to the vegan, lactose and gluten‐intolerant populations. This study was aimed at investigating the physicochemical and sensory attributes of dry and cooked gluten‐free vermicelli produced from a composite blend of pseudocereals (amaranth, buckwheat and quinoa) compared to wheat vermicelli. Further, B. coagulans IS2 spores were added to sample T2 (a blend of 50% amaranth, 30% buckwheat, and 20% quinoa) to produce synbiotic vermicelli. The order of quality of gluten‐free composite pseudocereal vermicelli samples in terms of technological and functional characteristics was T3 > T2 > T1. Further, T2 and control samples were highly preferred through sensory evaluation. The prebiotic properties of pseudocereals and psyllium husk were successfully utilised in the development of gluten‐free synbiotic vermicelli with potential health benefits to withstand probiotic B. coagulans spores in cooked vermicelli. The probiotic B. coagulans IS2 spores survived during the vermicelli production and cooking processes, and their survival count in cooked pasta was approximately 7.0 log10 CFU g−1 (9.0 log10 CFU/serving size of 50 g), which would be considered adequate to have beneficial effects on consumers.
  • Leveraging Indian pulse proteins for plant-based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues
    Malleboina Penchalaraju, Achinna Poshadri, Gugulothu Swaroopa, Indra Teja Nikkam, Sowriappan John Don Bosco
    International Journal of Food Science and Technology, 2024
    SummaryThe current study was designed to supersede the meat protein with pulse‐based proteins and to determine the suitability of the processing method for commercialisation of plant protein meat analogues. The pulse protein concentrates (PPCs) were extracted from green gram, horse gram and cowpea using alkaline/isoelectric precipitation method. The PPCs were subjected for physicochemical, morphological, GC–MS and thermal analysis. The PPCs of green gram to horse gram to cowpea were used in the ratio of (20:20:20) T1, (30:15:15) T2 and (15:20:15) T3 to prepare deep‐fried meatballs. All the PPCs exhibited collapsed and wrinkled surface. The horse gram protein concentrates exhibited the highest denaturation temperature (Td °C) 89.50 ± 2.57 and enthalpy (ΔH (J g−1)) (287.73 ± 9.64) iterating better thermal stability compared to other samples. FTIR spectra indicated the presence of O–H stretching wide bands for mutton deep‐fried meatballs (3321.22 cm−1) and plant‐based deep‐fried meatballs (3288.28 cm−1), whereas PPCs in the region of (3275–3278 cm−1). Two C‐H bands and the main secondary structural components such as α‐helix, β‐sheet, β‐turn and random coil of PPCs were observed in the region of 1600–1700 cm−1. Amide N–H bending (1400–1500 cm−1) and the C–O stretching bands (1000–1300 cm−1) were observed for all the samples. The plant‐based deep‐fried meatball formulated at the ratio of 20:20:20 (T1) was closely related to the mutton deep‐fried meatballs in terms of organoleptic properties (colour, texture, juiciness and overall acceptability), colour properties (L* and b*) and textural properties such as hardness, adhesiveness and cohesiveness. These findings will open new research horizons in this area and pave the way for the commercialisation of meat substitutes, which will reduce the environmental impact and carbon footprint.
  • Functional properties of selected composite gluten-free pseudocereals flour
    A. Poshadri, H.W. Deshpande, G.M. Machewad, R.B. Kshirsagar, K.S. Gadhe, S.D. Kadam
    Food and Humanity, 2023
  • Food Analysis and Quality Control: A Ready Reckoner
    Food Analysis and Quality Control, 2023
  • Bacillus Coagulans and its Spore as Potential Probiotics in the Production of Novel Shelf-Stable Foods
    A. Poshadri, Deshpande H. W, Khodke U. M, Katke S.D
    Current Research in Nutrition and Food Science, 2022
    The synbiotic foods with therapeutic activities have been beneficial to gut health and immunity development, including Bacillus coagulans as the probiotic microorganism. It is preferred over other lactic acid bacteria (LAB) as it can produce spores. It is grown in the pH range of 5.5 to 6.2 and releases spores at 37 °C. These microbial spores can withstand environments with high temperatures, acidic conditions, and salinity, making it a viable probiotic organism for production of novel shelf-stable foods. It has become an essential ingredient in the functional food industry due to its probiotic characteristics and great resistance to stressful conditions. For extensive commercial use and a wide range of food applications, apart from probiotic characteristics, a probiotic organism must be cost-effective, convenient and remain viable throughout the processing, storage and consumption. The non-spore- forming lactic acid bacteria can be utilized to make probiotic products and fermented dairy products under controlled processing and storage conditions. The spore- forming probiotic organism can be delivered into the human gut through novel food products derived from cereals, legumes, fruits and vegetables, confectionery products, and meat and non-dairy products. This has led to the development of convenient and shelf-stable non-dairy probiotics. These non-dairy-based probiotics are cheaper, resilient against various processing conditions, high in bioactive components, and can mitigate the risk of lifestyle diseases and reduce. Further, lactose intolerance is associated with the consumption of dairy probiotics. Therefore, this review aimed to assess the utilization of probiotic Bacillus coagulans spores in emerging shelf-stable novel non-dairy products with probiotic potential.
  • Influence of probiotics on physico-chemical and organoleptic characteristics of sweet orange juice
    H.W. Deshpande, , S.D. Katke, A. Poshadri, , and
    Journal of Environmental Biology, 2022
    Aim: The study was undertaken to evaluate the survival probiotic organisms and its influence on the physical, chemical, nutritional and sensory characteristics of sweet orange juice. Methodology: Two samples of probiotic juice were prepared with 10 percent innoculum containing LAB strains (Lactobacillus bulgaricus and Lactobacillus plantarum). Sample A (without encapsulated strains) and Sample-B (with encapsulated strains) were prepared and incubated for 10hrs at 35oC. After incubation, the physico-chemical analysis of both the samples were analyzed for TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content. Results: The results of TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content for sample –A and Sample –B were 11.4˚Brix, 3.51, 0.82 percent, 6.1 percent, 1.5 percent, 4.6 percent, 40mgml-1 and 11.6˚ Brix, 3.68, 0.77 percent, 6.4 percent, 1.7 percent, 4.9 percent, 40 mg ml-1, respectively. Sensory evaluation revealed that overall acceptance of probiotic juice containing encapsulated strains and free strains in the first week was 8.3 and 7.8, respectively. Even after 4 weeks of storage, the overall acceptance for juice with encapsulated strains was better than free strains with a score of 7.5 and 7.0 at the end of storage period. Interpretation: The sweet orange juice with encapsulated strains has high viable cell count (109cfu ml-1) even after 4 weeks of storage resulted in stable therapeutic probiotic sweet orange juice. It is further, suitable for commercial production of probiotic sweet orange juice with probiotic cultures.
  • Innovative use of sweet sorghum juice in the beverage industry
    International Food Research Journal, 2012
  • Physical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours
    International Food Research Journal, 2011

RECENT SCHOLAR PUBLICATIONS

  • Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose
    P Achinna, P Malleboina, AA Joshi, TVN Padmavathi, G Swaroopa, ...
    Food Science and Technology International 32 (2), 141-150 , 2026
    2026
    Citations: 2
  • ROLE OF PSYCHOMETRIC VALIDATION IN DEVELOPING A KNOWLEDGE TEST FOR COTTON STAKEHOLDERS
    CVGRAP K.Pravallika, S. Chandra Shekar
    Plant Archives 26 (1), 488-498 , 2026
    2026
  • Evaluating Digital Visibility of PMFME and ODOP: A Hashtag-Based Analysis of India’s Micro Food Processing Initiatives
    R Pagilla, A Poshadri, P Pagilla, G Rajender, TVN Padmavathi
    International Journal of Agriculture Extension and Social Development 9 (1 … , 2025
    2025
  • Development and Evaluation of Probiotic Carrot Snacks using Impregnation and Coating Techniques
    PS Gangakhedkar, HW Deshpande, GM Machewad, SD Kadam, ...
    Asian Journal of Dairy & Food Research 44 , 2025
    2025
  • Gluten-free synbiotic pseudocereals pasta: Evaluation of technological, nutritional, sensory, and probiotic characteristics
    P Achinna, H Deshpande
    Journal of Culinary Science & Technology 23 (4), 877-903 , 2025
    2025
    Citations: 6
  • CUSTOM HIRING CENTERS: A PATHWAY TO SUSTAINABLE MECHANIZATION FOR SMALL FARMERS IN ADILABAD DISTRICT
    G CHARAN, MS KUMAR, YP KUMAR, K RAJASHEKAR, DM DAS, ...
    INTERNATIONAL JOURNAL 8 (2), 416-419 , 2025
    2025
  • Pseudocereals: Development of functional foods, their properties, challenges, and opportunities in food processing industry.
    A Poshadri, HW Deshpande, RB Kshirsagar
    International Food Research Journal 31 (2) , 2024
    2024
    Citations: 7
  • Evaluation of technological, nutritional, and probiotic survival in gluten-free composite synbiotic vermicelli
    A Poshadri, HW Deshpande
    International Journal of Food Science and Technology 59 (2), 898-907 , 2024
    2024
    Citations: 5
  • Leveraging Indian pulse proteins for plant-based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues
    M Penchalaraju, A Poshadri, G Swaroopa, IT Nikkam, S John Don Bosco
    International Journal of Food Science and Technology 59 (1), 649-660 , 2024
    2024
    Citations: 12
  • Functional properties of selected composite gluten-free pseudocereals flour
    A Poshadri, HW Deshpande, GM Machewad, RB Kshirsagar, KS Gadhe, ...
    Food and Humanity 1, 1200-1205 , 2023
    2023
    Citations: 23
  • Effect of Various Doses of Gamma Irradiation on the Nutrient Composition of Mahua (Madhuca indica) Flower Stored at Ambient Temperature
    A Kuna, L Kata, S Mulinti, P Achinna
    Environment and Ecology 41 (3C), 1917-1922 , 2023
    2023
    Citations: 1
  • Stability analysis of nano-dispersed food bio-colour extracted from coconut milk as a substrate by using yeast ( Xanthophyllomyces dendrorus )
    V Monishdeep, HW Despande, A Poshadri
    Emergent Life Sciences Research 9, 1-9 , 2023
    2023
    Citations: 1
  • Good Practices: Promoting women empowerment and nutritional diversity in Tribal hamlets of Adilabad. 33: June 2020
    A Poshadri, YP Kumar, GS Charan, M Raghuveer, MS Kumar, ...
    2023
    Citations: 2
  • The International Year of Millets-2023
    A Poshadri, HW Deshpande, RB Kshirsagar
    Millets as Nutri-cereals of 21st Centenary for Health and Wellness , 2023
    2023
    Citations: 4
  • Bacteriocin as a bio-preservative and its applications in food products
    RP Katakhade, SS Sahoo, KK Anerao, A Poshadri
    Pharma Innov. J 12, 2226-2231 , 2023
    2023
    Citations: 2
  • The International Year of Millets-2023, Millets as Nutri-cereals of 21st Centenary for Health and Wellness
    A Poshadri, HW Deshpande, RB Kshirsagar
    2023
    Citations: 17
  • An assessment of soybean seed production system in black cotton soils of Deccan plateau of India.
    RM Rajendar, C Sreedhar, A Poshadri, RR Uma
    2022
    Citations: 1
  • Studies on Preparation of Frozen Yogurt Smoothie using Non-Nutritive Sweetener
    GP Raksha, HW Deshpande, PD Wanole, A Poshadri
    Biological Forum–an international Journal, 14 (14a), 499-504 , 2022
    2022
    Citations: 1
  • A review on potential microbial sourced bio-colours from fungi
    V Monishdeep, H Deshpande, A Poshadri, B Kumar
    Pharma Innov. J 11, 3200-3205 , 2022
    2022
    Citations: 5
  • Bacillus Coagulans and its Spore as Potential Probiotics In the Production of Novel Shelf- Stable Foods
    A POSHADRI, HW Deshpande, K UM, K SD
    https://www.foodandnutritionjournal.org/volume10number3/bacillus-coagulans … , 2022
    2022
    Citations: 19

MOST CITED SCHOLAR PUBLICATIONS

  • Microencapsulation technology: a review
    A Poshadri, K Aparna
    Journal of Research ANGRAU 38 (1), 86-102 , 2010
    2010
    Citations: 290
  • Physical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours.
    HW Deshpande, A Poshadri
    International food research journal 18 (2) , 2011
    2011
    Citations: 263
  • Innovative use of Sweet sorghum juice in the beverage industry
    SD Mazumdar, A Poshadri, P Srinivasa Rao, CH Ravinder Reddy, ...
    International Food Research Journal 19 (4), 1361-1366 , 2012
    2012
    Citations: 53
  • Mono unsaturated fatty acids for CVD and diabetes: A healthy choice
    A Kuna, P Achinna
    International Journal of Nutrition, Pharmacology, Neurological Diseases 3 (3 … , 2013
    2013
    Citations: 25
  • Functional properties of selected composite gluten-free pseudocereals flour
    A Poshadri, HW Deshpande, GM Machewad, RB Kshirsagar, KS Gadhe, ...
    Food and Humanity 1, 1200-1205 , 2023
    2023
    Citations: 23
  • Bacillus Coagulans and its Spore as Potential Probiotics In the Production of Novel Shelf- Stable Foods
    A POSHADRI, HW Deshpande, K UM, K SD
    https://www.foodandnutritionjournal.org/volume10number3/bacillus-coagulans … , 2022
    2022
    Citations: 19
  • The International Year of Millets-2023, Millets as Nutri-cereals of 21st Centenary for Health and Wellness
    A Poshadri, HW Deshpande, RB Kshirsagar
    2023
    Citations: 17
  • Leveraging Indian pulse proteins for plant-based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues
    M Penchalaraju, A Poshadri, G Swaroopa, IT Nikkam, S John Don Bosco
    International Journal of Food Science and Technology 59 (1), 649-660 , 2024
    2024
    Citations: 12
  • Evaluation of soybean lines for edamame (Glycine max (L.) Merrill) as a potential vegetable for Telangana state of India
    MR Reddy, A Poshadri, S Chauhan, Y Prashanth, RU Reddy
    Int. J. Curr. Microbiol. Appl. Sci 8, 552-560 , 2019
    2019
    Citations: 12
  • Energy rich composite millet and soybean based malted weaning mix: A complementary food in tribal areas of Adilabad district, India
    A Poshadri, YP Kumar, GS Charan, M Raghuveer, MS Kumar, AR Devi
    International Journal of Current Microbiology and Applied Sciences 8 (02 … , 2019
    2019
    Citations: 11
  • Insects as an alternate source for food to conventional food animals
    A Poshadri, R Palthiya, G Shiva Charan, P Butti
    International Journal of Pure & Applied Bioscience 6 (2), 697-705 , 2018
    2018
    Citations: 11
  • Influence of probiotics on physico-chemical and organoleptic characteristics of sweet orange juice
    HW Deshpande, SD Katke, A Poshadri
    Journal of Environmental Biology 43 (1), 170-176 , 2022
    2022
    Citations: 9
  • Impact of extension activities on pink bollworm management in Bt-cotton in tribal areas of Adilabad district
    A Ramadevi, YP Kumar, GS Charan, M Raghuveer, MS Kumar, ...
    J. Entomol. Zool. Stud 8, 1683-1687 , 2020
    2020
    Citations: 9
  • Performance of chick pea (Cicer arietinum) as influenced by cluster frontline demonstrations in Northern zone of Telangana
    M Raghuveer, GS Charan, YP Kumar, MS Kumar, A Poshadri, ...
    Journal of Community Mobilization and Sustainable Development 15 (2), 455-459 , 2020
    2020
    Citations: 9
  • Physical properties and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours
    HW Deshpande, A Poshadri
    International Food Research Journal 18 (10), 10-16 , 1999
    1999
    Citations: 9
  • Pseudocereals: Development of functional foods, their properties, challenges, and opportunities in food processing industry.
    A Poshadri, HW Deshpande, RB Kshirsagar
    International Food Research Journal 31 (2) , 2024
    2024
    Citations: 7
  • Livelihood through goat farming
    A Poshadri, YP Kumar, MS Kumar, GS Charan, M Raghuveer, ...
    Indian Farming 70 (07), 31-35 , 2020
    2020
    Citations: 7
  • Phytosterols as functional ingredient for dairy foods
    A Kuna, P Narendar Raju, A Poshadri
    Indian Journal of Dairy Science 64 (5), 359 , 2011
    2011
    Citations: 7
  • Gluten-free synbiotic pseudocereals pasta: Evaluation of technological, nutritional, sensory, and probiotic characteristics
    P Achinna, H Deshpande
    Journal of Culinary Science & Technology 23 (4), 877-903 , 2025
    2025
    Citations: 6
  • Evaluation of technological, nutritional, and probiotic survival in gluten-free composite synbiotic vermicelli
    A Poshadri, HW Deshpande
    International Journal of Food Science and Technology 59 (2), 898-907 , 2024
    2024
    Citations: 5