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M. Bhargavi Priyadarshini
M. Bhargavi Priyadarshini
College of Fisheries
Chemistry
Food science
Tilapia
Ethanol
Shrimp
3
Papers
9
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The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi
2021
Journal of Aquatic Food Product Technology
M. Bhargavi Priyadarshini
Amjad Khansaheb Balange
K.A. Martin Xavier
Ramakrishna Reddy
Binaya Bhusan Nayak
H. Sanath Kumar
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Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan.
2021
International Journal of Biological Macromolecules
Uma Buda
M. Bhargavi Priyadarshini
R.K. Majumdar
S. S. Mahanand
A.B. Patel
N. K. Mehta
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Development of ready-to-cook shrimp analogue from surimi: Effect of natural plant extracts on the chemical quality during refrigerated storage
2020
Lwt - Food Science and Technology
M. Bhargavi Priyadarshini
K.A. Martin Xavier
Vignaesh Dhanabalan
Binaya Bhusan Nayak
Amjad Khansaheb Balange
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Citations (5)
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