Siddharth Vishwakarma

Siddharth Vishwakarma's work focuses on food science and processing, particularly extrusion technology applied to rice-based products like fortified rice kernels and rice analogues. Research topics include improving food quality attributes such as texture, digestibility, and nutritional content through techniques like fortification, blanching, and freezing, with additional interest in plant-based and functional foods. Despite the 'Nursing' broad area label, the publication record indicates this researcher works in food science/food technology rather than clinical nursing.

Publication output has grown over the last decade, rising from sporadic early activity to a more consistent and higher annual output in recent years, averaging nearly 7 publications per year over the last 5 years.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026