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Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2000

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Number of items: 5.

I

Indrani, D. and Jyothsna Rao, S. and Udaya Sankar, K. and Venkateswara Rao, G. (2000) Changes in the physical-chemical and organoleptic characteristics of parotta during storage. Food Research International, 33. pp. 323-329.

Indrani, D. and Venkateswara Rao, G. (2000) Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta. Food Research International, 33. pp. 875-881.

P

Prabhasankar, P. and Sudha, M. L. and Haridas Rao, P. (2000) Quality characteristics of wheat flour milled streams. Food Research International, 33. pp. 381-386.

Prabhasankar, P. and Vijaya Kumar, M. and Lokesh, B. R. and Haridas Rao, P. (2000) Distribution of free lipids and their fractions in wheat flour milled streams. Food Chemistry, 71. pp. 97-103. ISSN 0308-8146

S

Saxena, D. C. and Rao, P. H. (2000) Effect of damaged starch on the pasting characteristics and tandoori roti making quality of whole wheat flour. Sciences des Aliments, 20 (6). 591-602, 24 ref..

This list was generated on Sat Aug 15 14:21:13 2020 IST.