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Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 1983

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Number of items: 8.

C

ChandraShekara, S. and Shurpalekar, S. R. (1983) Some chemical, pasting, rheological and textural characteristics of composite flours based on wheat and tubers. Journal of Food Science and Technology, 20 (6). 308-312, 17 ref..

Chandrashekar, A. and Desikachar, H. S. R. (1983) Sorghum quality studies. I. Rolling quality of sorghum dough in relation to some physico-chemical properties. Journal of Food Science and Technology, 20 (6). 281-284, 11 ref..

H

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1983) Comparative studies on atta (whole wheat flour) and resultant atta, a by-product of roller flour milling industry. Journal of Food Science and Technology, 20 (1). 5-8, 7 ref..

R

Raghavendra Rao, S. N. and Sreedhara Murthy, S. and Desikachar, H. S. R. (1983) Effect of heat processing on the paste viscosity of cereal flours. Journal of Food Science and Technology, 20 (3). 95-97, 14 ref..

Rahim, A. and Venkateswara Rao, G. and Shurpalekar, S. R. (1983) A small scale process for milling of wheat. I. Development of the process. Journal of Food Science and Technology, 20 (5). 191-195, 3 ref..

Rahim, A. and Venkateswara Rao, G. and Vatsala, C. N. and Shurpalekar, S. R. (1983) A novel approach for small scale cleaning of wheat. Indian Food Industry, 2. pp. 13-15.

Ram, B. P. and Nigam, S. N. (1983) Sedimentation and extensograph characteristics of some wheats in relation to gluten composition. Journal of Food Science and Technology, 20 (3). 128-129, 3 ref..

S

Srinivasa Rao, P. N. and Basappa, S. C. and Lewis, Y. S. and Ramanathan, P. K. (1983) Effect of some process parameters on production of active dry baker's yeast. Journal of Food Science and Technology, 20 (4). 171-173, 11 ref..

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