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Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2003

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Number of items: 4.

A

Alok, K. Srivastava and Prasada Rao, U. J. S. and Haridas Rao, P. (2003) Studies on protein and its high-molecularweight subunit composition in relation to chapati-making quality of Indian wheat cultivars. Journal of the Science of Food and Agriculture, 83. pp. 225-231.

D

Dasappa, Indrani. and Venkateswara Rao, G. (2003) Influence of surfactants on rheological characteristics of dough and quality of parotta. International Journal of Food Science and Technology, 38 (1). pp. 47-54.

I

Indrani, D. and Prabhasankar, P. and Rajiv, J. and Venkateswara Rao, G. (2003) Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymes. Journal of Food Science, 68 (9). pp. 2804-2809.

Indrani, D. and Jyotsna, Rajiv and Prabhasankar, P. and Venkateswara Rao, G. (2003) Chemical, rheological and parotta making characteristics of flourmill streams. European Food Research and Technology, 217. pp. 219-223.

This list was generated on Sat Aug 15 12:30:44 2020 IST.