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Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2007

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Number of items: 28.

Alok, K. Srivastava and Sudha, M. L. and Baskaran, V. and Leelavathi, K. (2007) Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough. European Food Research and Technology, 224. pp. 365-372.

Anupama, K.S. (2007) Effect of Amaranthus Seeds (Amaranthus Paniculatus) Incorporation on Physico-Chemical and Sensory Quality of Chapati. [Student Project Report]

Ashwini, A. (2007) Effect of Hydrocolloids and Emulsifiers on Rheological, Microstructural and Quality Characteristics of Eggless cakes. [Student Project Report]

Fuad, Tina (2007) Recent Developments in Wheat based Extruded Products. [Student Project Report]

Hemalatha, M. S. and Manu, B. T. and Bhagwat, S. G. and Leelavathi, K. and Prasada Rao, U. J. S. (2007) Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality. European Food Research and Technology, 225 (3-4). 463-471 ; 39 ref..

Indrani, D. and Venkateswara Rao, G. (2007) Rheological characteristics of wheat flour dough as influenced by ingredients of parotta. Journal of Food Engineering, 79 (1). pp. 100-105.

Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Research International, 40. pp. 1254-1260. ISSN 0963-9969

Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Research International, 40 (10). pp. 1254-1260.

Indrani, D. and Sai Manohar, R. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making. Journal of Food Engineering, 78 (4). pp. 1202-1206.

Jacob, Jissy and Leelavathi, K. (2007) Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering, 79. pp. 299-305.

Jissy, Jacob. and Leelavathi, K. (2007) Effect of fat-type on cookie dough and cookie quality. Journal of Food Engineering, 79 (1). pp. 299-305.

Jyotsna, R. and Sai Manohar, R. and Indrani, D. and Venkateswara Rao, G. (2007) Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties, 10 (3). 599-606 ; 20 ref..

Mehran, Aalami and Leelavathi, K. and Prasada Rao, U. J. S. (2007) Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents. Food Chemistry, 100. pp. 1243-1248.

Mehran, Aalami and Prasada Rao, U. J. S. and Leelavathi, K. (2007) Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality. Food Chemistry, 102. pp. 993-1005.

Nandeesh, K. (2007) Utilization of Cereal Brans in Bakery and Pasta Products. [Student Project Report]

Nanditha, B. (2007) Effect of Natural Antioxidants in Biscuit Making. [Student Project Report]

Pant, Vaishali (2007) Influence of Enzymes on the Quality of Crackers. [Student Project Report]

Prabhasankar, P. and Jyotsna, Rajiv and Indrani, D. and Venkateswara Rao, G. (2007) Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. durum wheat variety. Journal of Food Engineering, 80 (4). pp. 1239-1245.

Prabhasankar, P. and Jyotsna, Rajiv and Indrani, D. and Venkateswara Rao, G. (2007) Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety. Journal of Food Engineering, 80 (4). pp. 1239-1245.

Purnima, C. (2007) Influence Of Surfactants On Wheat Protein Fractions Of Pasta Dough- Biochemical Approach. [Student Project Report]

Shivani, Bansal (2007) Utilization of Wheat Milling Byproducts in Bakery Industry. [Student Project Report]

Smitha, S. (2007) Effect of hydrocolloids on the rheological, microstructural and quality characteristics of parotta-an unleavened Indian flat bread. [Student Project Report]

Sowmya, M. (2007) Replacers of Fat, Sugar,and Egg in Bakery Products. [Student Project Report]

Sudha, M. L. and Srivastava, A. K. and Leelavathi, K. (2007) Studies on pasting and structural characteristics of thermally treated wheat germ. European Food Research and Technology, 225 (3-4). 351-357 ; 28 ref..

Sudha, M. L. and Vetrimani, R. and Leelavathi, K. (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100 (4). pp. 1365-1370.

Sudha, M. L. and Baskaran, V. and Leelavathi, K. (2007) Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104 (2). pp. 686-692.

Sudha, M. L. and Srivastava, A. K. and Vetrimani, R. and Leelavathi, K. (2007) Fat replacement in soft dough biscuits: its implications on dough rheology and biscuit quality. Journal of Food Engineering, 80 (3). pp. 922-930.

Sudha, M. L. and Vetrimani, R. and Leelavathi, K. (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100. pp. 1365-1370.

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