Dibyakanta Seth
Dibyakanta Seth
Fulbright PostDoctoral Fellow, Ohio State University, Columbus, OH, USA and Assistant Professor of
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Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food
D Seth, LS Badwaik, V Ganapathy
Journal of Food Science and Technology 52, 1830-1838, 2015
Development of extruded snacks using soy, sorghum, millet and rice blend–A response surface methodology approach
D Seth, G Rajamanickam
International Journal of Food Science & Technology 47 (7), 1526-1531, 2012
Functional and reconstitution properties of spray-dried sweetened yogurt powder as influenced by processing conditions
D Seth, HN Mishra, SC Deka
International Journal of Food Properties 20 (7), 1603-1611, 2017
Physicochemical, functionality and storage stability of hog plum (Spondia pinnata) juice powder produced by spray drying
P Mishra, A Brahma, D Seth
Journal of Food Science and Technology, Mysore, 2017
Effect of Microencapsulation using Extrusion Technique on Viability of Bacterial Cells during Spray Drying of Sweetened Yoghurt
D Seth, HN Mishra, SC Deka
International Journal of Biological Macromolecules, 2017
Optimization of ingredient levels for the development of peanut based fiber rich pasta
LS Badwaik, K Prasad, D Seth
Journal of Food Science and technology 51, 2713-2719, 2014
Impact of thermosonication and pasteurization on total phenolic contents, total flavonoid contents, antioxidant activity, and vitamin C levels of elephant apple (Dillenia …
PK Nayak, B Basumatary, CM Chandrasekar, D Seth, RK Kesavan
Journal of Food Process Engineering 43 (8), e13447, 2020
Agroindustry wastes: biofuels and biomaterials feedstocks for sustainable rural development
M Hiloidhari, N Bhuyan, N Gogoi, D Seth, A Garg, A Singh, S Prasad, ...
Refining Biomass Residues for Sustainable Energy and Bioproducts, 357-388, 2020
Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder
D Seth, KK Dash, HN Mishra, SC Deka
Journal of food science and technology 55, 4139-4147, 2018
Effect of spray drying process conditions on bacteria survival and acetaldehyde retention in sweetened yoghurt powder: an optimization study Authors
D Seth, HN Mishra, SC Deka
Journal of Food Process Engineering, 2016
Effect of hydrocolloids on the physico‐chemical and rheological properties of reconstituted sweetened yoghurt powder
D Seth, HN Mishra, SC Deka
Journal of the Science of Food and Agriculture 98 (5), 1696-1702, 2018
Fermentation optimization for a probiotic local northeastern Indian rice beer and application to local cassava and plantain beer production
AJ Das, D Seth, T Miyaji, SC Deka
Journal of the Institute of Brewing 121 (2), 273-282, 2015
Studies on the Physico-Chemical and Microbiological Analysis of Plain Dahi of Assam (India)
M Deb, S Dibyakanta
Optimization of honey candy recipe using Response Surface Methodology.
S Dibyakanta, HN Mishra
American Journal of Food Technology 6 (11), 985-993, 2011
Chemical and functional evaluation of Burma black rice based instant beverage Mix (BBIBM)
V Singh, M Das, D Seth
The Pharma Innovation Journal 10 (7), 931-937, 2021
Storage studies on spray dried ripe banana powder produced by response surface methodology
N Barooah, P Das, MS Barooah, DK Seth, P Dutta
Int J Current Microbiol Appl Sci 7 (06), 1922-1933, 2018
Various conversion techniques for the recovery of value-added products from tea waste
ND Choudhury, N Bhuyan, R Narzari, R Saikia, D Seth, N Saha, R Kataki
Valorization of Agri-Food Wastes and By-Products, 237-265, 2021
Technologies for value addition in food products and processes
SC Deka, D Seth, NRS Hulle
CRC Press, 2019
Optimization and development of Misti dahi (sweetened yoghurt) from mixture of cow and goat milk.
NK Kalita, SC Deka, D Seth
International Food Research Journal 24 (3), 2017
Mass modeling of engineering properties and characterization of Kadamb fruit (Neolamarckia cadamba): An underutilized fruit
TC Panda, N Thota, M Dwivedi, RC Pradhan, D Seth
Journal of Food Process Engineering, e14160, 2022
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