Orange concentrate based carbonated beverageKHURDIYA, D. S.Journal of food science and technology (Mysore). 1990, Vol 27, Num 6, pp 394-396, issn 0022-1155, 3 p.Article

Preparation of lime juice for carbonated drink = Préparation de jus de lime pour boissons gazeusesKHURDIYA, D. S.Journal of food science and technology (Mysore). 1988, Vol 25, Num 5, pp 315-316, issn 0022-1155Article

Effect of microwave blanching on the nutritional qualities of banana pureePREMAKUMAR, K; KHURDIYA, D. S.Journal of food science and technology (Mysore). 2002, Vol 39, Num 3, pp 258-260, issn 0022-1155, 3 p.Article

Storage of heat processed Kinnow mandarin juiceGHORAI, K; KHURDIYA, D. S.Journal of food science and technology (Mysore). 1998, Vol 35, Num 5, pp 422-424, issn 0022-1155Article

Vitamin C enrichment of fruit juice based ready-to-serve beverages through blending of Indian gooseberry (Emblica officinalis Gaertn.) juiceSHASHI KUMAR JAIN; KHURDIYA, D. S.Plant foods for human nutrition (Dordrecht). 2004, Vol 59, Num 2, pp 63-66, issn 0921-9668, 4 p.Article

Storage studies on jamun (Syzigium cumini) juice and nectar = Etude de l'entreposage des jus et nectars du fruit Syzigium cuminiKHURDIYA, D. S; ROY, S. K.Journal of food science and technology (Mysore). 1985, Vol 22, Num 3, pp 217-220, issn 0022-1155Article

Preparation and evaluation of pulp from cull apple pomaceAGRAHARI, Pradyumna Raj; KHURDIYA, D. S.Journal of food science and technology (Mysore). 2003, Vol 40, Num 2, pp 173-176, issn 0022-1155, 4 p.Article

Processing and storage of carbonated guava beverageKHURDIYA, D. S; ISLAM; VERMA, O. P et al.Journal of food processing and preservation. 1996, Vol 20, Num 1, pp 79-86, issn 0145-8892Article

Studies on juice extraction of Aonla (Emblica officinalis Gaertn.) cv. 'Chakaiya'SHASHI KUMAR JAIN; KHURDIYA, D. S.Journal of food science and technology (Mysore). 2002, Vol 39, Num 5, pp 515-516, issn 0022-1155, 2 p.Article

Effect of ripening stages on quality of dehydrated ripe mango slicesSAGAR, V. R; KHURDIYA, D. S.Journal of food science and technology (Mysore). 1996, Vol 33, Num 6, pp 527-529, issn 0022-1155Article

Processing of jamun (Syzygium cumini Linn) fruit into a ready to serve beverage = Technologie de transformation du fruit de Syzygium cumini Linn en boisson prête à l'emploiKHURDIYA, D. S; ROY, S. K.Journal of food science and technology (Mysore). 1985, Vol 22, Num 1, pp 27-30, issn 0022-1155Article

Antioxidants in tomato (Lycopersium esculentum) as a function of genotypeGEORGE, Binoy; KAUR, Charanjit; KHURDIYA, D. S et al.Food chemistry. 2004, Vol 84, Num 1, pp 45-51, issn 0308-8146, 7 p.Article

Quality of ripe mango powder as affected by storage temperature and periodSAGAR, V. R; KHURDIYA, D. S; MAINI, S. B et al.Journal of food science and technology (Mysore). 2000, Vol 37, Num 2, pp 165-168, issn 0022-1155Article

Quality of dehydrated ripe mango slices as affected by packaging material and mode of packagingSAGAR, V. R; KHURDIYA, D. S; BALAKRISHNAN, K. A et al.Journal of food science and technology (Mysore). 1999, Vol 36, Num 1, pp 67-70, issn 0022-1155Article

Effect of storage temperature and period on quality of dehydrated ripe mango slicesSAGAR, V. R; KHURDIYA, D. S; BALARISHNAN, K. A et al.Journal of food science and technology (Mysore). 1998, Vol 35, Num 2, pp 147-150, issn 0022-1155Article

Comparison of different methods of drying for banana (dwarf cavendish) slicesKAR, Abhijit; CHANDRA, Pitam; PRASAD, Rajender et al.Journal of food science and technology (Mysore). 2003, Vol 40, Num 4, pp 378-381, issn 0022-1155, 4 p.Article

Antioxidant activity and quality of soy enriched apple barPRADYUMNA RAJ AGRAHARI; KHURDIYA, D. S; LATA et al.Journal of food processing and preservation. 2004, Vol 28, Num 2, pp 145-159, issn 0145-8892, 15 p.Article

Effect of microwave heating and conventional processing on the nutritional qualities of tomato juiceKAUR, C; KHURDIYA, D. S; PAL, R. K et al.Journal of food science and technology (Mysore). 1999, Vol 36, Num 4, pp 331-333, issn 0022-1155Article