Author

Madhukar G. Bhotmange

Professor of Food Technology - Cited by 217 - Food Chemistry - Food Biotechnology - Convinience Foods

Biography

Madhukar G. Bhotmange is working in the Department of Food Technology of Laxminarayan Institute of Technology in RTM Nagpur University located in Nagpur, India. He has got international experience includes various programs, contributions and participation in different countries for diverse fields of study.
Title
Cited by
Year
Production of cellulase and xylanase by Trichoderma reesei (QM 9414 mutant), Aspergillus niger and mixed culture by solid state fermentation (SSF) of water hyacinth (Eichhornia …
SK Deshpande, MG Bhotmange, T Chakrabarti, PN ShastriCSIR, 2008200
64
2008
Effect of pretreatments on quality attributes of dried green chilli powder
M Take-Ajaykumar, SL Jadhav, MG BhotmangeISCA J Eng Sci 1, 71-74, 2012201
40
2012
Isolation of Starch from Rice (Oryza sativa L.) and its morphological study using Scanning Electron Microscopy
DKRMG BhotmangeInternational Journal of Agriculture and Food Science Technology 4 (9), 859-866, 2013201
36
2013
Application of artificial neural networks to food and fermentation technology
M Bhotmange, P ShastriArtificial Neural Networks—Industrial and Control Engineering Applications …, 2011201
27
2011
Viscosity of Starch: A comparative study of Indian rice (Oryza sativa L.) varieties
DKRMG BhotmangeJ. International Review of Applied Engineering Research 4 (5), 397-402, 201418201
18
2014
Studies on preparation of fortified sapota-papaya fruit bar
M Take, G Bhotmange, N ShastriNutrition & Food Sciences, 2012201
13
2012
Solid-state fermentation for production of gibberellic acid using agricultural residues
D Satpute, V Sharma, K Murarkar, M Bhotmange, D DharmadhikariInternational Journal of Environment and Pollution 43 (1-3), 201-213, 2010201
12
2010
Preparation of candy from ber-a value addition.
AM Take, MG BhotmangeFood Science Research Journal (2), 217-220, 2012201
3
2012
Development and Characterization of Novel Guava Chips Using Vacuum Frying Technique
SZMG BhotmangeIntl. J. Food Ferment. Technol 9 (1), 17-6, 01901
2
2019
Moisture sorption behaviour of some flour-based traditional sweets
A SHAEEDHAR, AV Deoskar, MG Bhotmange, BY Rao, PN ShastriJournal of food science and technology (Mysore) 33 (6), 516-519, 1996199
2
1996

Referred From: https://scholar.google.co.in/citations?user=YO4bPMsAAAAJ&hl=en

Cited by
Citations 217
h-index 7
i10-index 7
Open Access Journals