Writdhama G Prasad (Writdhama Prasad)

ORCID

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 7

Top Venues

Journal of food science and technology

Foods (Basel, Switzerland)

National Dairy Research Institute (PHD)

This page only lists publications with an associated author ORCID identifier.

Education History

National Dairy Research Institute

India

PHD :: DAIRY TECHNOLOGY

Publications

Manorama Kumari, Basavaprabhu Haranahalli Nataraj, Writdhama G Prasad, Syed Azmal Ali, Pradip V Behare
Multi-Faceted Bioactivity Assessment of an Exopolysaccharide from Limosilactobacillus fermentum NCDC400: Antioxidant, Antibacterial, and Immunomodulatory Proficiencies. Foods (Basel, Switzerland) 12 (19) (2023)
Richa Badola, Writdhama G Prasad, Narender Raju Panjagari, R R B Singh, Ashish Kumar Singh, Shaik Abdul Hussain
Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension. Journal of food science and technology 60 (4) (2022)
Richa Badola, Writdhama G Prasad, Narender Raju Panjagari, R R B Singh, Ashish Kumar Singh, Shaik Abdul Hussain
Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension. Journal of food science and technology 60 (4) (2022)
Shubham Kumbhare, Writdhama G Prasad, Kaushik Khamrui, Aakash Dadarao Wani, Jatindra Sahu
Recent innovations in functionality and shelf life enhancement of ghee , clarified butter fat. Journal of food science and technology 60 (1) (2021)
Shubham Kumbhare, Writdhama G Prasad, Kaushik Khamrui, Aakash Dadarao Wani, Jatindra Sahu
Recent innovations in functionality and shelf life enhancement of ghee , clarified butter fat. Journal of food science and technology 60 (1) (2021)
Jui Lodh, Kaushik Khamrui, Writdhama G Prasad
Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design. Journal of food science and technology 55 (5) (2018)
Writdhama G Prasad, Kaushik Khamrui, Surajit Mandal, Richa Badola
Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA). Journal of food science and technology 54 (12) (2017)

Writdhama G Prasad.css-eqlu8i{font-size:small;padding-left:4px;} (Writdhama Prasad)

Publication Activity (10 Years)

Top Topics

Top Venues

Writdhama G Prasad (Writdhama Prasad)