Sushant Gawali

bakery industry utilization of by-products by-products of pulse milling by-products of wheat milling pulse milling wheat milling waste management machineries used in ice cream manufacturing of ice cream ice cream production ice cream cheese ripening cheese microbes bacteria in cheese bacteria used in cheese microorganisms in cheese production cheese packaging of cheese cheese types types of cheese health benefits types of allergens in soybean mechanism of allergen allergen mechanism soybean allergens allergens in soybean allergenic foods allergens in food food allergen allergen potential hazards in food risk assessment in food risk of nanotechnology in food risk assessment of nanotech risk management nanotech in food industry nanotech in food nanotechnology in food food nanotechnology antioxidants in food synthetic sweeteners artificial sweeteners food colouring agents food colours colours sweeteners antioxidants food additives methods of active packaging types of active packaging role of active packaging active packaging in bakery active packaging enzymes used in bread enzymes used in bakery enzymes enzymes in bakery bakery goods bakery products bakery growth medium cell culture micropropagation plant tissue culture food processing non-thermal processing food preservation cold plasma technology rennet enzyme cheese manufacturing cheese process cheese production