Items where Subject is "600 Technology > 08 Food technology > 21 Cereals > 02 Barley"
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Asna, Urooj and Vinutha, S. R. and Shashikala, P. and Leelavathy, K. and Haridas Rao, P. (1998) Effect of Barley incorporation in Bread on its Quality and Glycemic responses in Diabetics. International Journal of Food Sciences and Nutrition, 49 (4). pp. 265-270.
Hemavathi, A. B. and Raghavarao, K. S. M. S. (2011) Membrane Processing for Purification and Concentration of β-glycosidases from Barley (Hordeum vulgare). Biotechnology and Bioprocess Engineering, 16. 282-290 .
Hemavathi, A.B. and Raghavarao, K.S.M.S. (2011) Differential partitioning of beta-galactosidase and beta-glucosidase using aqueous two phase extraction. Process Biochemistry, 46 . pp. 649-655.
Koushik Maiya, G. (2012) Effect of Barley Flour on rheological, nutritional and quality characteristics of South Indian Parotta. [Student Project Report] (Submitted)
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.
Prema, Viswanath and Kavitha, S. and Farhana, Ayesha and Appaiah, K. M. (2007) A survey of ochratoxin A in wheat and barley in India. Journal of Food Safety, 27 (2). 111-123 ; 22 ref..
Satyanarayana Rao, B. A. and Prasad, M. S. and Venkatanarayana, S. (1976) Studies on the preparation of wort from barley malt and degermed maize using microbial enzymes. Journal of Food Science and Technology, India, 13 (6). 310-312, 15 ref..
Smitha, V. K. and Samir, O. M. and Gopalkrishne, Urs (2008) The Effect of Cooking on the Nano-Sized Crystallites in Finger Millet and Barley using Waxs Data. International Journal of Food Properties, 11. pp. 781-790.
Vasudeva, R. S. and Joshi, L. M. and Sreekantiah, K. R. (1960) Physiologic Specialization In Puccinia Hordei. Indian Phytopathology, 13. pp. 66-67.