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Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2004

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Number of items: 10.

A

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.

D

Dasappa, Indrani. and Venkateswara Rao, G. (2004) Effect of processing conditions on the quality of south Indian parotta - an Indian traditional food. Journal of Food Quality, 27 (1). pp. 55-72.

I

Indrani, D. and Sudha, M. L. and Jyotsna, Rajiv and Venkateswara Rao, G. (2004) Improvements in The Productivity and Products of Rural Bakeries. Journal of Rural Technology, 1 (4). pp. 182-187.

J

Jyotsna, R. and Prabhasankar, P. and Indrani, D. and Venkateswara Rao, G. (2004) Improvement of rheological and baking properties of cake batters with emulsifier gels. Journal of Food Science, 69 (1). SNQ16-SNQ19.

Jyotsna, R. and Prabhasankar, P. and Indrani, D. and Venkateswara Rao, G. (2004) Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum. European Food Research and Technology, 218. pp. 557-562.

P

Prabhasankar, P. and Indrani, D. and Jyotsna, R. and Venkateswara Rao, G. (2004) Influence of enzymes on rheological,microstructure and quality characteristics of parotta—an unleavened Indian flat bread. Journal of the Science of Food and Agriculture, 84. pp. 2128-2134.

S

Subba Rao, M. V. S. S. T. and Sai Manohar, R. and Muralikrishna, G. (2004) Functional characteristics of non-starch polysaccharides (NSP) obtained from native (n) and malted (m) finger millet (ragi, Eleusine coracana, indaf-15). Food Chemistry, 88. pp. 453-460. ISSN 0308-8146

V

Vetrimani, R. and Sudha, M. L. and Haridas Rao, P. (2004) Effect of extraction rate of wheat flour on the quality of vermicelli. Food Research International, 38. pp. 411-416.

This list was generated on Fri Aug 14 15:48:11 2020 IST.