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Redução do teor de sódio nos pickles de manga

Mani, Arghya／Paul, Prodyut Kumar

Riduzione del sodio nei sottaceti di mango: Una ricerca chiave per ridurre il contenuto di sodio nei prodotti alimentari trasformati ed evitare i rischi dovuti all'assunzione di sale sodico

Mani, Arghya／Paul, Prodyut Kumar

Reducción de sodio en encurtidos de mango

Mani, Arghya／Paul, Prodyut Kumar

Réduction de la teneur en sodium dans les pickles de mangue

Mani, Arghya／Paul, Prodyut Kumar

Natriumreduzierung in Mango-Pickles

Mani, Arghya／Paul, Prodyut Kumar

Smart Materials for Tissue Engineering: Fundamental Principles (Smart Materials Series)

Dash, Mamoni／Fan, Daidi／Paul, Arghya／Duan, Xuanming／Higuchi, Akon／Tan, Lay Poh／Oyen, Michelle L.／Qian, ZhiYong／Nastruzzi, Claudio／Flynn, Lauren E.／Miyoshi, Hiromi／Park, Tai Hyun／Yousefi, Azizeh-Mitra／Krishnan, Uma Maheswari／Dubruel, Peter／Wang, Hao／Gomes, Manuela E／Kamiya, Noriho／Rosa, Vinicius／Guo, Liang／Okamoto, Masami／Wang, Qun／Schneider, Hans-Jorg／Shahinpoor, Mohsen

Trends & Prospects in Food Technology, Processing and Preservation

Prodyut Kr Paul, M.K. Mahawar, Arghya Mani et all

Sodium reduction in mango pickle: Key research intended to reduce sodium content in processed food products and avoid hazards due to sodium salt intake

Mani, Arghya／Paul, Prodyut Kumar

Independence and accountability of the Indian higher judiciary

Arghya Sengupta