| Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting, and Thermal Properties of Sohphlang (Flemingia vestita) Starch V Marboh, MA Gayary, G Gautam, CL Mahanta Starch‐Stärke 74 (7-8), 2100294, 2022 | 11 | 2022 |
| Optimization of process parameters of osmotic pressure treatment and heat moisture treatment for rice starch using response surface methodology MA Gayary, CL Mahanta Journal of Food Measurement and Characterization 14 (5), 2862-2877, 2020 | 8 | 2020 |
| Application of neural networks in optimizing different food processes case study KK Dash, GVSB Raj, MA Gayary Mathematical and statistical applications in food engineering, 346-362, 2020 | 6 | 2020 |
| Ultrasound Processing Of Foods And Food Products: An Overview G Gautam, MA Gayary, NK Mahnot, CL Mahanta Advanced Research Methods in Food Processing Technologies, 97-123, 2024 | | 2024 |
| Characteristics of rice starches modified by single and dual heat moisture and osmotic pressure treatments M A Gayary, V Marboh, NK Mahnot, H Chutia, CL Mahanta International Journal of Biological Macromolecules, 127932, 2023 | | 2023 |
| Physical modification of rice starch, its characterization and application MA Gayary Tezpur University, 2023 | | 2023 |
| Development of gluten free bread using osmotic dehydrated kachkal banana MA Gayary Tezpur University, 2013 | | 2013 |
Charu Lata MahantaProfessor, Department of Food Engineering and Technology, Tezpur UniversityVerified email at tezu.ernet.in
