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Items where Division is "Flour Milling Bakery and Confectionary Technology" and Year is 2020

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Number of items: 6.


Aruna, P and Ashwath Kumar, K. and Indrani, D. and Singh, R. P. (2020) Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread. Journal of Food Science and Technology, 57. pp. 253-262. ISSN 0022-1155


Chaitra, U. and Abhishek, P. and Sudha, M. L. and Vanitha, T. (2020) Impact of millets on wheat based Belgian waffles: Quality characteristics and nutritional composition. LWT - Food Science and Technology, 124. pp. 1-7. ISSN 0023-6438


Dibanda, Romelle Feumba and Akdowa, Emmanuel Panyoo and Ashwini Rani, P. (2020) Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings. Food Chemistry, 302. pp. 1-7. ISSN 0308-8146


Olojede, A. O. and Sannic, A. I. and Banwo, K. (2020) Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum. LWT - Food Science and Technology, 120. ISSN 0023-6438

Olojedea, A. O. and Sannia, A. I. and Banwo, K. (2020) Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread. LWT - Food Science and Technology, 118. pp. 1-6. ISSN 0023-6438


Rateesh, Krishnan and Suresh, D. Sakhare and Meera, M. S. (2020) Effect of germination-hydrothermal treatments followed by fractionation on inhibitory factors, β-carotene and iron-zinc bioaccessibility in pearl millet fractions. Journal of Cereal Science, 93. pp. 1-8. ISSN 0733–5210

This list was generated on Fri Aug 14 19:44:12 2020 IST.