- Rashid, Alia. & Thakur, S. N. Studies on quality parameters of set yoghurt prepared by the addition of honey. International Journal of Scientific and Research Vol. 2 (9), 1-10 (2012) ISSN NO. 2250-3153.
- Kumar, Dilip. & Thakur, S. N. Sensory and Physico-chemical Analysis of Banana based Probiotic Soy Yoghurt towards Consumer’s Acceptance. International Journal of Scientific and Research, Vol. 3 (6), 96-98 (2014). ISSN NO.2277-8179.SS No 2277 - 8179 ISSN No 2277 - 8179 ISSN No 2277 - 8179
- Kumar, Dilip. , Thakur, S. N. and Singh, Dinker. Impact of Banana Puree on Viability of Probiotic Soy Yoghurt during Storage. Journal of Pure and Applied Microbiology, Vol. 8(3) (2014).
- Thakur, S. N., Kant, R. & Chandra, R. Preparation of Srikhand by using Mango Pulp. International Journal Bio-Ved, Volume 25(1) 79-82 (2014).ISSN NO. 0971-0108.
- Thakur, S. N., Kant, R. & Chandra, R. ; Studies on preparation of Rasogolla from a blend of Cow and Soy Milk. The Allahabad Farmer. Volume 70 (2), 6-9 (2015) ISSN: 0971-9075.
- Yadav, G., Thakur, S.N. & Chandra, R. Development and quality evaluation of wheat milk halwa using honey. The Pharma Innovation Journal 4(5): 21-23 (2015). ISSN: 2277- 7695.
- Thakur, S. N. & Chandra, R. Formulation of gulabjamun mix by using spray and drum dried skim milk. The Pharma Innovation Journal 4(2): 87-92 (2015). ISSN: 2277- 7695.
- Thakur, S. N. & Chandra, R. Sensory Attributes of Gulabjamun Prepared from Gulabjamun Mix by Using Spray and Drum Dried Skim Milk. Trends in Bio-sciences 8 (9): 42-48 (2015). ISSN: 0974-8.
- Thakur, S. N., Kant, R. & Singh, B. K. ; Preparation of Soy paneer from a blend of toned milk and Soy Milk. Advances in Life Sciences. Volume 5(17), 3-6 (2016) ISSN: 2278-3849.
- Singh H., Thakur S. N. and Rai B.S. 2017. Effect of incorporation of wheat flour and soy flour on nutritional and sensory quality of bun fortified with water chestnut powder. International Journal of Chemical Studies. 5(4):1906-1909.
- Singh H., Thakur S. N. and Rai B. S. 2017. Studies on cost of production for value added nutritional bun with different levels of wheat flour, soy flour, water chestnut flour. Journal of Pharmacognosy and Phytochemistry. 6(4): 1843-1844
- Mahmood R., Thakur S. N., Rani R. and Chandra R. 2017. Antioxidant and vitamin C enrichment in sauce by admixture of tomato and bottle gourd . The Pharma Innovation Journal. 6(7): 11-19
- Kushwaha P., Mourya C. S., Thakur S. N. and Singh S. P. 2018. Process optimization and quality evaluation of ready-to-use gulabjamun mix prepared from spray dried skim milk. International Journal of Chemical Studies 6(5): 2391-2393.
- Bouddh A., Thakur S. N., Hossain A. SK. and Wasnik P.K. 2018. Preparation and quality evaluation of beverage from a blend of apple pulp and WPC. The Pharma Innovation Journal. 7(11): 151-155
- Singh S. P., Shukla S., Thakur S. N., Wasnik P. K and Mourya C. S. 2018. Studies on the process optimization for preparation of Chhana Kheer by using artificial sweetener aspartame. The Pharma Innovation Journal 7(12): 405-408.
- Yadav, Singh Shashikant., Thakur, S. N. &. Hossain SK 2019. Production and quality evaluation of soya cheese from a blend of cow milk and soya milk. International Journal of Food Science and Nutrition 4(5):89-91
- Yadav, Gaurav., David, John., Thakur, S. N., Shukla, Sangeeta. and Kumari, Anu.2019. Evaluation of sensory attributes in different levels of Tapioca in pro-biotic Ice cream.The Pharma Innovation Journal 9(1): 404-407
- Nongrang, Ibadahun L. and Thakur, S. N. 2019. Sensory quality of buns produced from wheat flour and sorghum flour blends. The Pharma Innovation Journal 8(7): 654-657
- Kumar, P., Das, A., Upadhyay, S., David, J., & Thakur, S. N. (2019). Changes in physico-chemical, microbial and organoleptic attributes of Shrikhand fortified with litchi pulp and lactulose during storage at refrigerated temperature. Journal of Pharmacognosy and Phytochemistry, 8(5), 169-173.
- Monika Y., Hossain S A, Bharti BK, Das A, Wasnik PK, Thakur SN. (2019) Study on microbiological charecteristics of different brands of jam, honey and jelly. International Journal of Chemical Studies. 7(3):280-282
- Yadav, Gaurav., David, John., Thakur, S. N., Shukla, Sangeeta and Kumari, Anu. (2019). Evaluation of sensory attributes in different levels of Tapioca in pro-biotic Ice cream. The Pharma Innovation Journal 9(1): 404-407
- Yadav, Singh Shashikant., Thakur, S. N. &. Hossain SK.; (2019). Production and quality evaluation of soya cheese from a blend of cow milk and soya milk. International Journal of Food Science and Nutrition. 4(5):89-91.
- Bharti, Binod Kumar., Das, Anamika., David, John., Shushma., Thakur, S. N and Hossain, Sk. Aktar. 2020. Effect of supplementation of flaxeed oil and brahmi leaves on organoleptic properties of herbal buffalo ghee. Journal of Pharmacognosy and Phytochemistry 9(6): 414-419
- Bharti, Binod Kumar., Das, Anamika., Shushma., Thakur, S. N. Ranvir, Suvartan. and David, John.2020. Changes in the Chemical Properties of Herbal Cow Ghee during Storage. International Journal of Current Microbiology and Applied Sciences 9(11): 3157-3164
- Mishra, Shimar., David, John., Shukla, Sangeeta., Thakur, S. N and Prasad, S. G. M.2020. Effect of different levels of safflower milk and inulin on microbial analysis of Srikhand. The Pharma Innovation Journal. 10(4): 755-758
- Mishra, Shimar., David, John., Thakur, S. N., Shukla, Sangeeta and Prasad, S. G. M. 2020. Effect of different levels of safflower milk and inulin on organoleptic properties of Srikhand. Journal of Pharmacognosy and Phytochemistry. 9(6): 2258-2263
|
Admissions Open July 2025 Apply Now! 
Faculty Profile
