CSIR - CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE
COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH
MINISTRY OF SCIENCE & TECHNOLOGY, GOVT. OF INDIA,
MYSURU - 570020
Texture and rheological characterization of foods, new methods of sensory analysis, instrumental color, texture, flavor and taste measurement, statitical analysis, extraction of pigments
Food Science and Nutrition, texture, rheology and sensory analysis of foods
Shown in CV
