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Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2013

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Number of items: 27.

A

Aditi, Mahapatra (2013) Effect of fruit and fruit fillings on the quality characteristics of biscuits. [Student Project Report] (Submitted)

B

Behera, S. and Indumathi, K. and Mahadevamma, S. and Sudha, M. L. (2013) Oil cakes – a by-product of agriculture industry as a fortificant in bakery products. International Journal of Food Sciences and Nutrition, 64 (7). pp. 806-814. ISSN 0963-7486

E

Ezhilarasi, P. N. and Indrani, D. and Jena, B. S. and Anandharamakrishnan, C. (2013) Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. Journal of Food Engineering, 117 (4). pp. 513-520. ISSN 0260-8774

G

Gayatri, Bahal and Sudha, M. L. and Ramasarma, P. R. (2013) Wheat Germ Lipoxygenase: Its Effect on Dough Rheology, Microstructure, and Bread Making Quality. International Journal of Food Properties, 16. pp. 1730-1739. ISSN 1094-2912

H

Hemalatha, M. S. and Sai Manohar, R. and Salimath, P. V. and Prasada Rao, U. J. S. (2013) Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality. Food and Nutrition Sciences, 4. pp. 884-892.

J

Jeffi, C. (2013) Studies on Influence of Modified Flours in Bakery Products. [Student Project Report] (Submitted)

Jha, Pankaj Kumar and Kudachikar, V. B. and Kumar, Sourav (2013) Lipase inactivation in wheat germ by gamma irradiation. Radiation Physics and Chemistry, 86. 136 - 139.

K

Koushik Maiya, G. and Shwetha, B. G. and Indrani, D. (2013) Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta. Food Science and Technology International, 21 (1). pp. 24-32.

M

Ms, Nisha (2013) Recent Developments in High Fibre Bakery Products. Masters thesis, University of Mysore.

Ms, Vasundhra (2013) Wheat Allergy and Alternative Food Products. Masters thesis, University of Mysore.

Ms., Sadiya (2013) Influence Of Extraction Rate on Total Dietary Fiber Content of Refined Flour Streams and Production of Fiber Rich Product. [Student Project Report] (Submitted)

Ms., Shakun (2013) Development of Multigrain biscuits. [Student Project Report] (Submitted)

P

Padma Ishwarya, S. and Prabhasankar, P. (2013) Fructooligosaccharide – Retention during baking and its influence on biscuit quality. Food Bioscience, 4. pp. 68-80.

Pankaj, Sharma and Velu, V. and Indrani, D. and Singh, R. P. (2013) Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies. Food Research International, 50. pp. 704-709. ISSN 0963-9969

Porwal Vaibhav, Badrinarayan (2013) Studies on the Influence of health based Ingredients on noodle processing. [Student Project Report] (Submitted)

Pragya, Dwivedi (2013) Research and Developments in Wheat Based Traditional Sweet Products. Masters thesis, University of Mysore.

Prithivi, Shekara and Pavan Kumar, V. and Gangadharappa, G. H. (2013) Gravity flow operated small electricity generator retrofit kit to flour mill industry. Journal of Food Science and Technology, 50 (5). pp. 1006-1011.

R

Rajeswari, G. and Susanna, S. and Prabhasankar, P. and Venkateswara Rao, G. (2013) Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Bioscience, 4. pp. 13-20.

Rekha, M. N. and Chauhan, A. S. and Prabhasankar, P. and Ramteke, R. S. (2013) Influence of vegetable purees on quality attributes of pastas made from bread wheat (T. aestivum). CyTA – Journal of Food, 11 (2). pp. 142-149.

S

Sheetal, Gupta and Gowri, B. S. and Jyothi Lakshmi, A. and Jamuna, Prakash (2013) Retention of nutrients in green leafy vegetables on dehydration. Journal of Food Science and Technology, 50 (5). pp. 918-925. ISSN 0022-1155

Shivli, Srivastava (2013) Effect of Ingredients on Rheological and Quality Characteristics of Nutritious Upma. [Student Project Report] (Submitted)

Shreenithee, C. R. and Prabhasankar, P. (2013) Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta. Food Measurement, 7. pp. 166-176.

Siddharth, B. Tulse (2013) Comilling of wheat with other grains. [Student Project Report] (Submitted)

Suchira, Sarkar (2013) Leavening Agents for Bakery Products. Masters thesis, University of Mysore.

Susanna, S. (2013) Development of Modified Gluten Pasta. Doctoral thesis, University of Mysore.

Susanna, S. and Prabhasankar, P. (2013) A study on development of Gluten free pasta and its biochemical and immunological validation. LWT - Food Science and Technology, 50. pp. 613-621. ISSN 0023-6438

T

Tejaswi Kumar, H. C. and Jeyarani, T. and Mr., Milind and Indrani, D. (2013) Effects of Fats and Oils on Rheological, Fatty Acid Profile and Quality Characteristics of South Indian Parotta. Journal of the American Oil Chemists Society. pp. 1523-1531.

This list was generated on Fri Aug 14 17:32:12 2020 IST.