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Items where Author is "Azizi, M. H."

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Article

Azizi, M. H. and Rao, G. V. (2005) Effect of storage of surfactant gels on the bread making quality of wheat flour. Food Chemistry, 89. pp. 133-138. ISSN 0308-8146

Azizi, M. H. and Venkateswara Rao, G. (2005) Effect of surfactant in pasting characteristics of various starches. Food Hydrocolloids, 19 (4). pp. 739-743.

Azizi, M. H. and Rao, G. V. (2004) Dough Rheological Properties and Effect of Surfactant Gels on Bread Making Characteristics of Wheat Flours Of Different Qualities. Journal of Texture Studies, 35. pp. 75-91.

Azizi, M. H. and Rao, G. V. (2004) Effect of Surfactant Gel and Gum Combinations on Dough Rheological Characteristics and Quality of Bread. Journal of Food Quality, 27. pp. 320-336. ISSN 1040-8398

Azizi, M. H. and Venkateswara Rao, G. (2004) Effect of surfactant gels on dough rheological characteristics and quality of bread. Critical Reviews in Food Science and Nutrition, 44 (7/8). pp. 545-552.

This list was generated on Wed Apr 26 18:53:27 2017 IST.