A. Gaurav, C. G. Dalbhagat, J. Kedia, Md. F. Rahi, R. C. Pradhan, and S. Mishra,"Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of kodo flour for application in breakfast cereal", Journal of Food Measurment and characterization, Springer, March 2024, 10.1007/s11694-024-02544-4       Article

V. V. Bansode, J. Samuel, T. C. Panda, C. G. Dalbhagat, D. Seth, S. S. Roy, D. Gosh, R. C. Pradhan, and M. Dwivedi,"Hurdle approach of plasma-activated water pretreatment with debittering treatment on naringin and limonin content of sweet orange peel powder", Food Bioscience, vol.60, Elsevier, August 2024, 10.1016/j.fbio.2024.104431       Article

A. Nithya, S. Vishwakarma, C. G. Dalbhagat, and H. N. Mishra,"Apparent amylose content positively influences the quality of extruded fortified rice kernels", Carbohydrate Polymers, vol.338, no.15, pp.122213, Elsevier, August 2024, 10.1016/j.carbpol.2024.122213       Article

A. K. Swarnakar and C. G. Dalbhagat,"Mixing", Unit Operations in Food Processing, ch.6, pp.87-98, Scientific Publisher, Scientific Publisher, Jodhpur, 5 A, New Pali Road, P.O. Box 91 Jodhpur - 342 001 Rajasthan (India), E-mail: info@scientificpub.com Website: www.scientificpubonline.com 2024, View Details       Inbook

C. G. Dalbhagat, A. K. Swarnakar, R. K. Raigar, and H. N. Mishra,"Extrusion Technology", Unit Operations in Food Processing, ch.17, pp.299-322, Scientific Publisher, Scientific Publisher, 5 A, New Pali Road, P.O. Box 91 Jodhpur - 342 001 Rajasthan (India) 2024, View Details       Inbook

S. Vishwakarma, S. Mandliya, C. G. Dalbhagat, and C. Panigrahi,"Physical and chemical parameters as qualitative indicators of used frying oils", Frying Technology, ch.8, pp.205-227, CRC Press, CRC Press, 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL, 33487-2742 2024, 10.1201/9781003329244-8       Inbook

A. Thakur and C. G. Dalbhagat,"Fundamentals, methodologies, and developments in food frying", Frying Technology: Recent Development, Challenges, and Prospects, ch.3, pp.57-90, CRC Press, CRC Press, 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL, 33487-2742 2024, 10.1201/9781003329244-3       Inbook

C. G. Dalbhagat,"Equipment and machinery for blending of FRK and rice", in FortiSF2024 e-Souvenir -cum Proceedings, pp.22-34, Innovation Hub on Rice Fortification, Agricultural and Food Engineering Department, IIT Kharagpur, 1, Innovation Hub on Rice Fortification, Agricultural and Food Engineering Department, IIT Kharagpur, Kharagpur, West Bengal -721302 2024       Inproceedings

G. K. S, M. Dwivedi, C. G. Dalbhagat, T. Niranjan, C. N. Singh, A. S, G. Nikitha, N. V. Kumar, and I. V,"Development of extruded millet analogue rice: a comparison of rheological, structural, physiochemical, and cooking properties with conventional rice", ACS Food Science & Technology, ACS, October 2024, 10.1021/acsfoodscitech.4c00629       Article

S. Vishwakarma, S. Mandliya, C. G. Dalbhagat, P. K. Singh, and H. N. Mishra,"Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach", Journal of Food Process Engineering, vol.46, no.8, pp.1-15, Wiley, May 2023, http://doi.org/10.1111/jfpe.14387       Article