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Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2018

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Number of items: 32.


Adesulu Dahunsi, A. T. and Sanni, A. I. and Jeyaram, K. and Ojediran, J. O. and Ogunsakin, A. O. (2018) Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization. International Journal of Biological Macromolecules, 111. pp. 514-525. ISSN 0141-8130

Archana, Gopalrao Lamdande and Shamsiya, T. K. and Ramalakshmi, K. and Indrani, D. (2018) Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins. Journal of Food Science and Technology, 55 (8). pp. 3144-3153. ISSN 0022-1155

Awolu, O. O. and Sudha, M. L. and Manohar, B. (2018) Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour. Food Science and Nutrition, 6. pp. 2363-2373.

Bharath Kumar, S. and Prabhasankar, P. (2018) Shelf stability of low glycemic index noodles: its physico-chemical evaluation. Journal of Food Science and Technology, 55 (12). pp. 4811-4822. ISSN 0022-1155

Ms, Vasundhra and Bharath Kumar, S. and Vijaykrishnaraj, M. and Prabhasankar, P. (2018) Organoleptic and shelf stability analysis of legume based gluten free snacks: its biochemical and immunochemical validation. Food Measurement, 12. pp. 94-104.

Priyangini, F. and Sudhir, G. Walde and Ramalingam, C. (2018) Extraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology. Carbohydrate Polymers, 202. pp. 497-503.


Bhanuprakash, C. (2018) Egg Powder Processing and Its Application in Bakery products. Masters thesis, Central Food Technological Research Institute.

Mohan Kumar, B. V. (2018) Immunoreactivity of Indian wheat varieties and their impact in low gluten food processing. Doctoral thesis, AcSIR.

Ms., Santoshi (2018) Review on Wheat Based Traditional Confectionery Products. Masters thesis, Central Food Technological Research Institute.

Prashant Bhimappa, Doni (2018) Techno Commercial Advances In Whole Wheat Milling. Masters thesis, Central Food Technological Research Institute.

Sadhana, V. J. (2018) Inhibition Of Staling In Bread: Role Of Enzymes, Emulsifiers And Hydrocolloids. Masters thesis, Central Food Technological Research Institute.

Tejas, N. (2018) Recent trends in enrichment of wheat based food products to alleviate malnutrition. Masters thesis, Central Food Technological Research Institute.

Vijaykrishnaraj, M. (2018) Dietary Modulation of Inflammatory Markers in Gluten Sensitized Animal Models. Doctoral thesis, Academy of Scientific and Innovative Research.

Student Project Report

Akhila, Priya (2018) Development of High Fiber Instant Rava Idli Mix. [Student Project Report] (Submitted)

Amitha Elizabeth, John (2018) Development Of Multigrain Rava Puttu Mix. [Student Project Report] (Submitted)

Anand, Chetter (2018) Use of Starches And Additives as an Alternative to Chlorination for High Ratio Cakes. [Student Project Report] (Submitted)

Bishal, Sinha (2018) Development and Evaluation of Wheat Germ Based Snack Food. [Student Project Report] (Submitted)

Chetule Rashmi, Bhaurao (2018) Development of Instant Halva Mix from Green gram and Wheat Semolina Blends. [Student Project Report] (Submitted)

Deshpande Rohan, Hemant (2018) Development of Quinoa Enriched Tortilla. [Student Project Report] (Submitted)

Iyer Vinay, Chandramurli (2018) Proteolytic Enzymatic Treatment on Non- Wheat grains and its Food Application. [Student Project Report] (Submitted)

Manish, S. Katare (2018) Development Of Quinoa Enriched Atta and Its Application for the Preparation Of Chapati and Pita Bread. [Student Project Report] (Submitted)

Mariatta, Jaison (2018) Effect of Processing Conditions on Production of Low Fat Pearl millet Semolina by Roller Milling. [Student Project Report] (Submitted)

Mr., Ramngaihzuala (2018) Physicochemical, Nutritional and Sensory Qualities of Black Rice Flour Fortified Muffins. [Student Project Report] (Submitted)

Namitha, H. (2018) Shelf Stable Multigrain Bakery Products. [Student Project Report] (Submitted)

Neha, Nigar (2018) Development of Quinoa Enriched Chapatti Flour. [Student Project Report] (Submitted)

Prashansa, Chauhan (2018) Low Glycemic Index – Gluten Free Pasta. [Student Project Report] (Submitted)

Priyanka, Ravat (2018) Development and Evaluation of Fortified Traditional Snack Food from Wheat Germ. [Student Project Report] (Submitted)

Shivani, Agrawal (2018) Development, Quality and Shelflife Enhancement of Chapatti by Using Multigrain Flour and Spices. [Student Project Report] (Submitted)

Sneha, Mittal (2018) A Thepla: North-West Indian Flat Bread: Effect Of Multigrain With Additives And Their Storage Studies. [Student Project Report] (Submitted)

Subhasmita, Behera (2018) Development, Nutritional Evaluation and Feasibility of Wheat Germ Alcoholic Beverage. [Student Project Report] (Submitted)

Vedika, Singh (2018) Influence of Iron Enriched Cereal Grains on Bakery Products. [Student Project Report] (Submitted)

Yumnam Nandan, Singh (2018) Physicochemical, Nutritional and Sensory Qualities of Black Rice Flour Fortified Cookies. [Student Project Report] (Submitted)

This list was generated on Fri Sep 25 12:58:42 2020 IST.