Research Papers

Title Author Journals/ Conference
Extraction, Identification and Utilization of Pigments Extracted from Citrus Wastes P. S. Shukla, S. S. Gawande, A. V. Thorat International Journal of Science and Research(IJSR) ISSN (online):2319-7064 Index Copernicus Value (2013):6.14 Impact Factor(2015):6.391 Vol 5 Issue 5,May 2016
Study of effect on change in TSS,Acidity,pH and Sugar ti Acid ratio in Lemon Ginger Punch during storage B. D. Rudrawar, V. B. Dube Life Sciences Leaflet Vol:84,ISSN 2277-4297,pp 8-18,Issue: 1st Feb 2017
Effective utilisation of Soyabean in preparing Soy amrakhand and study of its sensory attributes B. D. Rudrawar, R. S. Sharma, G. S. Shinde Life Sciences Leaflet Vol:84,ISSN 2277-4297,pp 34-45,Issue: 1st Feb 2017
Devepolment and Standardisation of Jackfruit pickle and study of sensory analysis B. D. Rudrawar, V. S. Kale Life Sciences Leaflet Vol:84,ISSN 2277-4297,pp 57-65,Issue: 1st Feb 2017
Utilisation of Gulkand in Desiccated Coconut Chocolate,process standardization and their sensory attributes B. D. Rudrawar, S. N. Singer Life Sciences Leaflet Vol:84,ISSN 2277-4297,pp 46-56,Issue: 1st Feb 2017
Fibre Rich Biscuit Cake Mr.Maboodurrahman Journal of Business and General Management(IJBGM),vol.5,Issue 1,Dec-Jan 2016,Pp15-24
Customer Satisfaction With Concerning Sales And Service Department Of Mahindra & Mahindra Tractor In Latur District G. S. Shinde, N. P. Tayade International Journal of Business and General Management(IJBGM),vol.5,Issue 1,Dec-Jan 2016,Pp15-24
To Study the consumer Buying Behaviour Pattern At Rahuri Taluka With Respect To Mahindra Tractors G. S. Shinde, S. S. Temkar International Journal of Business and General Management(IJBGM),Vol. 5, Issue 1, Dec-Jan 2016,pp5-14
Sensory analysis of Squash Prepared from Pumpkin and Red bell pepper (Orangie Veggies) S. B. Palve, S. N. Chaudhari, S. D. Wable, S. M. Pawar International Journal of Agriculture Science and Research(IJASR)ISSN(P):2250-0057;ISSN(E):2321-0087, TJPRC Pvt. Ltd. ,vol. 7,Issue 5, Oct 2017,407-420
Microbial Analysis Of Ragi Cake Base Stored At Room Temperature Without Added Chemical Preservative S. N. Chaudhari, S. B. Palve, K. R. Chaudhari, D. H. Pawar, S. S. Gaikwad International Journal of Current Microbiology and Applied Science(IJCMAS),6(12)3519-3525, December, 2017
Sensory Attributes Of The Squash Made From Pumpkin and Red Bell Pepper(Orangie Veggies) S. B. Palve,S. N. Chaudhari, S. D. Wable , S. M. Pawar. International Journal of Agricultural Science and Research(IJASR), Vol:7, Issue: 5,Oct 2017,407-420.
Formulation and Sensory Quality of Legume Based Soup Powder S. N. Chaudhari, N. P. Solankhe Life Sciences Leaflets,March 2016



K.K.Wagh College of Food Technology, Saraswati nagar, Panchavati, Nashik - 422 003.
Ph: (+91)(253) 2303507, 2555281
Email:principal-btechfood@kkwagh.edu.in