Ms. Janki Suthar



No.Title of the Research ProjectResearchersFunded by (Institute/ External body)Duration
1Process standardization for Ghee residue chikkiMs. Janki Suthar,
Dr. Ami Patel



  1. Janki Suthar, Jana A.H., Modha H., Smitha Balakrishnan (2018) Yield and quality characteristics of paneer made from milk blend containing homogenized milk, Asian J. Dairy & Food Res., 37(4), 267-272. DOI: 10.18805/ajdfr.DR-1393
  2. Janki Suthar, Jana A.H., Modha H., Smitha Balakrishnan (2020) Effect of fat content and homogenization of milk on the recovery of milk constituents and quality characteristics of paneer, Int J Chem Stud., 8(4), 3166-3173. DOI: 10.22271/chemi.2020.v8.i4am.10137

Review Article

  1. Janki Suthar, Atanu Jana, Smitha Balakrishnan (2017) High protein milk ingredients – a tool for value addition to dairy and food products, J. Dairy, Vet. & animal Res., 6(1): 00171. DOI: 10.15406/jdvar.2017.06.00171