Suchismita Roy

affiliation not provided to SSRN

Learn more about SSRN Profiles

SCHOLARLY PAPERS

1

DOWNLOADS

104

TOTAL CITATIONS

0

Feedback

Scholarly Papers (1)

Sort by:

Actions:

View:
Selected
Original List
All Versions Hide All Versions
All Abstracts Hide All Abstracts

(Rank)

1.

Effect of Kappa-Carrageenan Inclusion in the Stabilizer Blend on Rheology, Texture, and Physical Properties of High Protein Ice Cream

Number of pages: 24 Posted: 15 Mar 2024

Suchismita Roy, Abdul Hussain Shaik, Writdhama G. Prasad and Yogesh Khetra

affiliation not provided to SSRN, National Dairy Research Institute, National Dairy Research Institute and National Dairy Research Institute

Downloads 104 (669,616)

Abstract:

Feedback

All content on this site: Copyright © 2026 Elsevier Inc., its licensors, and contributors. All rights are reserved, including those for text and data mining, AI training, and similar technologies. For all open access content, the relevant licensing terms apply.

We use cookies to help provide and enhance our service and tailor content.

To learn more, visit .