Chitra Bhansaly
Biographic Data
| ID | 6594378 |
|---|---|
| NAME | Chitra Bhansaly |
| GIVEN NAMES | Chitra |
| FAMILY NAME | Bhansaly |
| SIGNATURE | BHANSALY C |
| AFFILIATIONS | Department of Food and Nutrition, College of Home Science, SKRAU, Bikaner, Rajasthan, India |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2010 |
| LATEST PUBLICATION YEAR | 2010 |
| H-INDEX | 0 |
Standardization of Processing Technique for Tumba (Citrullus colocynthis)
Sixty at risk of coronary heart disease subjects in the age group of 40-60 years were selected from Punjab Agricultural University, Ludhiana.The subjects were equally divided into three groups i.e.E 1, E 2 and C respectively.Flaxseed in powdered form was supplemented at the levels of 5 and 10 g to E 1 and E 2 groups respectively for a period of two months, while C group was not supplemented.The effects of flaxseed powder were studied on nutrient …
Standardization of Processing Technique for Tumba ( Citrullus colocynthis )
Tumba is a perennial desert creeper, which has a great medicinal value and is also a good source of protein and fat, but is still an under-utilized fruit due to its bitter taste. Thus, in order to standardize the processing technique to reduce its bitterness, Tumba fruits were subjected to three different treatments of buttermilk and saline solution and deflourinated lime solution at various concentrations. The processed fruits were than evaluate…
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Standardization of Processing Technique for Tumba (Citrullus colocynthis)
Sixty at risk of coronary heart disease subjects in the age group of 40-60 years were selected from Punjab Agricultural University, Ludhiana.The subjects were equally divided into three groups i.e.E 1, E 2 and C respectively.Flaxseed in powdered form was supplemented at the levels of 5 and 10 g to E 1 and E 2 groups respectively for a period of two months, while C group was not supplemented.The effects of flaxseed powder were studied on nutrient …
Standardization of Processing Technique for Tumba ( Citrullus colocynthis )
Tumba is a perennial desert creeper, which has a great medicinal value and is also a good source of protein and fat, but is still an under-utilized fruit due to its bitter taste. Thus, in order to standardize the processing technique to reduce its bitterness, Tumba fruits were subjected to three different treatments of buttermilk and saline solution and deflourinated lime solution at various concentrations. The processed fruits were than evaluate…
Biology (2 works) · Advances in Cucurbitaceae Research (1 work) · Aroma (1 work) · Botany (1 work) · Citrullus (1 work) · Citrullus colocynthis (1 work) · Computer Science (1 work) · Flavor (1 work) · Food Quality and Safety Studies (1 work) · Food Science (1 work)