Preparation of ready-to-serve beverage, syrup and concentrate from tamarindKOTECHA, P. M; KADAM, S. S.Journal of food science and technology (Mysore). 2003, Vol 40, Num 1, pp 76-79, issn 0022-1155, 4 p.Article

Studies on browning in tamarind pulp during storageKOTECHA, P. M; KADAM, S. S.Journal of food science and technology (Mysore). 2003, Vol 40, Num 4, pp 398-399, issn 0022-1155, 2 p.Article

Effect of processing conditions of bakery products on formation of resistant starchKALE, C. K; KOTECHA, P. M; CHAVAN, J. K et al.Journal of food science and technology (Mysore). 2002, Vol 39, Num 5, pp 520-524, issn 0022-1155, 5 p.Article

Effects of pre-treatments, storage of potato and antioxidants on quality of potato chips prepared from cultivars grown in western MaharashtraWAGHMARE, N. V; KOTECHA, P. M; KADAM, S. S et al.Journal of food science and technology (Mysore). 1999, Vol 36, Num 1, pp 49-51, issn 0022-1155Article