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Number of items at this level: 197.

A

Aalami, M. (2006) Physico-Chemical Properties and Spaghetti Making Quality of Indian Durum Wheat. PhD thesis, University of Mysore.

Aashitosh, A. Inamdar and Suresh, D.Sakhare and Prabhasankar, P. (2015) Chapati Making Quality of Whole Wheat Flour (Atta) Obtained by Various Processing Techniques. Journal of Food Processing and Preservation, 39 (6). pp. 3032-3039.

Abhirama, K. and Akshaya Kumar, Padmashali and Venkatesha, S. (2010) Design and Fabrication of Continuous Dough Mixer. [Student Project Report]

Alok, K. Srivastava and Prasada Rao, U. J. S. and Haridas Rao, P. (2003) Studies on protein and its high-molecularweight subunit composition in relation to chapati-making quality of Indian wheat cultivars. Journal of the Science of Food and Agriculture, 83. pp. 225-231.

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.

Amarinder Singh, Grewal (2009) Major Enzymes in Wheat Flour. Masters thesis, University of Mysore.

Amarinder Singh, Grewal (2010) Development of a Sensitive Method for Measuring Alpha-Amylase Activity in Wheat Flour. [Student Project Report]

Ananthanarayan, T.R. (2009) Effect of Raw and Toasted Green Gram (Phaseolus aureus Roxb) Flour on Chapathi making Quality of Whole Wheat Flour. [Student Project Report]

Anjana, Dhingra (1999) Development of Millets and Wheat Based Diabetic Foods. [Student Project Report]

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

Athul, S. (2014) Isolation and characterization of bioactives from wheatgrass and elucidation of its antimicrobial activity. [Student Project Report] (Submitted)

Austin, A. (1963) Changes in the quantity and quality of gluten during the aging of flours of some improved Indian wheats. Food Science, 12. pp. 68-70.

Avinash Kumar, D. (2009) Studies on Phenol Oxidases of Wheat. [Student Project Report]

Aviva, Santhmayor (2016) Study on evaluation and standardization of nutritionally dense product made from the byproduct of wheat germ milling process. [Student Project Report] (Submitted)

Azizi, M. H. and Rao, G. V. (2005) Effect of storage of surfactant gels on the bread making quality of wheat flour. Food Chemistry, 89. pp. 133-138. ISSN 0308-8146

B

Bains, G. S. (1953) Effect of commercial fertilizers and green manure on yield and nutritive value of wheat. II. Nutritive value with respect to general composition, thiamine, nicotinic acid and the biological value of. Cereal Chemistry, 30. pp. 139-145.

Bains, G. S. (1967) National policy on processing and milling of food grains. I. Wheat and wheat products. Research and Industry, 12. pp. 254-257.

Bains, G. S. and Irvine, G. N. (1965) Studies on the quality of some improved varieties of Indian wheats. Journal of Science of Food and Agriculture, 16. pp. 526-535.

Bains, G. S. and Irvine, G. N. (1965) The quality of Canadian Amber durum wheat grades and the role of a pentosan-rich fraction in macaroni dough quality. Journal of Science of Food and Agriculture, 16. pp. 233-240.

Bharath Kumar, P. and Prabhasankar, P. (2014) Low glycemic index ingredients and modified starches in wheat based food processing: A review. Trends in Food Science and Technology, 35. pp. 32-41.

Bharath Kumar, S. and Prabhasankar, P. (2015) Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index. Journal of Food Measurement and Characterization, 9 (4). pp. 575-585.

C

Chandrashekara, S. and Shurpalekar, S. R. (1983) Some chemical, pasting, rheological and textural characteristics of composite flours based on wheat and tubers. Journal of Food Science and Technology, 20 (6). 308-312, 17 ref..

Chithra, M. and Muralikrishna, G. (2010) Bioactive xylo-oligosaccharides from wheat bran soluble polysaccharides. LWT - Food Science and Technology, 43 (3). pp. 421-430.

D

Darshi, Patni (2016) Utilization of wheat bran and xylo-oligosaccharides by Aspergillus niger CFR1105 with an emphasis on xylanolytic enzymes activity. [Student Project Report] (Submitted)

Dharmesh, C. Saxena and Prasada Rao, U. J. S. and Haridas Rao, P. (1997) Wheat Cultivars: Correlation between Indian Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality. Journal of the Science of Food and Agriculture, 74. pp. 265-272.

Dipti, Ranjan Das (2010) The Effect of Phytase Produced from Yeast on the Availability of Calcium and Phosphorus Present in Whole Wheat Flour Based Products. [Student Project Report]

Doraiswamy, T. R. and Haridas Rao, P. and Bains, G. S. (1968) Studies on the preparation and nutritional value of protein, vitamin and calcium enriched wheat macaroni. Journal of Food Science and Technology, 5 (1). pp. 8-11.

Dube, R. and Indrani, D. and Leelavathi, K. and Sidhu, J. S. (1987) Flour mill streams. I. Physico-chemical and rheological characteristics. Indian Miller, 18 (1). pp. 17-19.

Dwarakanath, C. T. and Rao, T. N. R. (1971) Studies in the extraction of amylase from mouldy wheat bran. Indian Food Packer, 25 (6). 5-9, 12 ref..

F

Finney, P. L. and Bains, G. S. and Hoseney, R. C. and Lineback, D. R. (1973) Quality of Indian wheats. Cereal Science Today, 18. pp. 392-397.

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

G

Gangadharappa, G. H. and Ramakrishna, R. and Prabhasankar, P. (2008) Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour mill. Journal of Food Engineering, 85 (3). pp. 366-371.

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

Gayatri, Bahal (2008) Role of enzymes from milled byproducts in baking industry. [Student Project Report]

Gokavi, S. S. and Malleshi, N. G. (2000) Malting characteristics of a few Indian wheat and chickpea varieties. Journal of Food Science and Technology, 37 (6). 586-591, 17 ref..

H

Haridas Rao, P. (1999) Need for fortification of folic acid to wheat flour. India Miller, 30 (3). p. 33.

Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1987) Objective measurements of the consistency of chapati dough using a research water absorption meter. Journal of Texture Studies, 17 (4). 401-420, 14 ref..

Haridas Rao, P. and Rahim, A. and Prabhavathi, C. and Shurpalekar, S. R. (1976) Physico-chemical, rheological and milling characteristics of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 317-322, 6 ref..

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..

Hemalatha, M. S. (2012) Effect of Enzymes and Pentosans on Wheat Flour in relation to Functionality and Nutritional Quality. PhD thesis, University of Mysore.

I

Inamdar, Aashitosh.A and Suresh, D.Sakhare (2014) Application of color sorter in wheat milling. International Food Research Journal, 21 (6). pp. 2083-2089.

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 Jyotsna, Rajiv and Prabhasankar, P. and Venkateswara Rao, G. (2003) Chemical, rheological and parotta making characteristics of flourmill streams. European Food Research and Technology, 217. pp. 219-223.

Indrani, D. and Leelavathi, K. and Sidhu, J. S. (1987) Flour mill streams. IV. Study of phytic acid distribution. Journal of Food Science and Technology, 24 (6). pp. 316-317.

Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2002) Effect of storage on the rheological and parotta-making characteristics of frozen parotta dough. European Food Research and Technology, 215. pp. 484-488.

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.

Indrani, D. and Sukanya, S. and Sidhu, J. S. (1987) Genetic variability in the milling and vermicelli quality of some Indian durum wheat cultivars. Journal of Food Science and Technology, 24 (6). pp. 313-315.

Indrani, D. and Venkateswara Rao, G. (2000) Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta. Food Research International, 33. pp. 875-881.

Iyengar, N. V. R. and Sharangapani, M. V. and Pingale, S. V. (1958) Packaging wheat flour in laminated jute bags. Food Science, 7. pp. 357-360.

J

Jyotsna, R. and Prabhasankar, P. and Indrani, D. and Venkateswara Rao, G. (2004) Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum. European Food Research and Technology, 218. pp. 557-562.

K

Karan, Singh. and Majumder, S. K. (1984) Activated clay as a seed protectant.I. Studies on the damage by Ephestia cautella Walker and Trogoderma granarium Everts and its effect on the germination of wheat seeds treated with clay. Journal of Food Science and Technology, 21. pp. 150-154.

Krishna, Das (2010) The Effect of Phytase Produced from Yeast on the Availability of Iron and Zinc Present in Whole Wheat Flour Based Products. [Student Project Report]

Krishnaiah, M. M. and Haridas Rao, P. (1987) Possible approaches to increase the utilization of wheat. Indian Miller, 17 (4). pp. 33-38.

Kumar, G. V. and Emilia Verghese, T. and Haridas Rao, P. and Shurpalekar, S. R. (1980) Effect of heat treatment on the nutritive value of wheat germ. Journal of Food Science and Technology, 17 (6). 256-258, 13 ref..

Kumar, G. V. and Ranga Rao, G. C. P. and Venkateswara Rao, G. and Shurpalekar, S. R. (1979) Variability in the physico-chemical and milling characteristics of Indian triticales. Journal of Food Science and Technology, India, 16 (5). 181-184, 13 ref..

L

Leelavathi, K. and Haridas Rao, P. (1988) Chapati from germinated wheat. Journal of Food Science and Technology, 25 (3). pp. 162-164. ISSN 0022-1155

Leelavathi, K. and Haridas Rao, P. (1993) Development of High Fibre Biscuits Using Wheat Bran. Journal of Food Science and Technology (India), 30 (3). pp. 187-190.

Leelavathi, K. and Haridas Rao, P. and Indrani, D. and Shurpalekar, S. R. (1984) Physico-chemical changes in whole wheat flour (atta) and resultant atta during storage. Journal of Food Science and Technology, 21 (2). 68-71, 3 ref..

Leelavathi, K. and Haridas Rao, P.G. and Shurpalekar, S. R. (1986) Studies on the functional characteristics of differently milled whole wheat flour (atta). Journal of Food Science and Technology, 23 (1). 10-14, 7 ref..

Leelavathi, K. and Vetrimani, R. and Haridas Rao, P. (1990) Changes in the Functional Characteristics of Wheat During Soaking and Subsequent Germination. Journal of Food Science and Technology, 27 (5). pp. 349-354.

Lyned, D. Lasrado (2015) Study on the Utilization of Xylo-Oligosaccharides by Lactobacillus Sp. with an Emphasis on the Biochemical Characterization of a Xylanolytic Enzyme. PhD thesis, University of Mysore.

Lyned, D. Lasrado and Muralikrishna, G. (2015) Antioxidant property of synbiotic combination of Lactobacillus sp. and wheat bran xylo-oligosaccharides. Journal of Food Science and Technology, 52 (7). pp. 4551-4557. ISSN 0022-1155

M

Maheswari, K. (2010) β-N-acetyl-D-hexosaminidase production by solid state fermentation by Aspergillus flavus using response surface methodology. [Student Project Report]

Manasa, S. (2012) Characterisation of Volatile Compounds from Different Wheat Flours. [Student Project Report] (Submitted)

Manu, B. T. and Prasada Rao, U. J. S. (2009) Calcium modulated activity enhancement and thermal stability study of a cationic peroxidase purified from wheat bran. Food Chemistry, 114 (1). pp. 66-71. ISSN 0308-8146

Manu, B. T. and Prasada Rao, U. J. S. (2008) Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties. Food Chemistry, 110 (1). pp. 88-95.

Manu, B. T. (2008) Effect of oxidative enzymes on structure-function of wheat proteins. PhD thesis, University of Mysore.

Maya, Prakash and Haridas Rao, P. (1999) Effect of steaming on the rheological characteristics of wheat flour dough. European Food Research and Technology, 209. pp. 122-125.

Maya, Prakash and Ravi, R. and Haridas Rao, P. (1999) Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough. European Food Research and Technology, 210. pp. 119-122.

Maya, Prakash and Ravi, R. and Susheelamma, N.S. (2000) Rheological studies of the blended suspensions of native and steamed wheat flour. European Food Research and Technology, 210. pp. 293-298.

Megh, Sutaria (2015) Wheat Germ Processing and Its Biological Characterization for Application in Food Products. [Student Project Report] (Submitted)

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.

Mohan, B. H. and Malleshi, N. G. (2006) Characteristics of native and enzymatically hydrolyzed common wheat (Triticum aestivum) and dicoccum wheat (Triticum dicoccum) starches. European Food Research and Technology, 223 (3). 355-361 ; 28 ref..

Mr., Revanappa (2009) Studies on pentosans in Indian wheat varieties varying in chapati making quality. PhD thesis, University of Mysore.

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

Murthy, G. S. and Austin, A. (1963) Studies on the quality characters of Indian wheats with reference to chapati making. Food Science, 12 (3). pp. 61-64.

Muthu, M. and Pillai, S. P. and Hirannaiah, B. V. (1970) Relative toxicity of ethylene dibromide, methyl bromide and phospine to the adults of Caloglyphus krameri (Berlese) and Tyrophagus putrescentiae (Schrank)(Acarina, Acaridae). Journal of Stored Products Research, 6. pp. 93-96.

N

Nandini, C. D. and Salimath, P. V. (2003) Structural features of arabinoxylans from Sonalika variety of wheat: comparison between whole wheat flour and wheat bran. Journal of the Science of Food and Agriculture, 83. pp. 1297-1302.

Nandini, C. D. and Sambaiah, K. and Salimath, P. V. (2000) Effect of dietary fibre on intestinal and renal disaccharidases in diabetic rats. Nutrition Research, 20 (9). pp. 1301-1307.

Narayanamma, D. (2009) Bioactive Compounds from Mango Peel and Wheat Bran and their Antioxidant and Anti-Aggregation Properties of Mangopeel. [Student Project Report]

Narayanaswamy, D. and Kurien, S. and Daniel, V. A. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1971) Supplementary value of a low cost protein food based on a blend of wheat and soyabean flours to poor rice and ragi diets. Nutrition Reports International, 4. pp. 109-116.

Nayana, V.P. (2011) A Study on the effect of Ph and Temperature on Xylanase Treatment with respect to the release of Xylo-Oligosaccharides from Wheat Bran. [Student Project Report]

Niketha, N. (2014) Detection of Gluten using Molecular Techniques. [Student Project Report] (Submitted)

P

Pankaj Kumar, Jha (2006) Lipase inactivation in Wheat Germ by Gamma Irradiation. Masters thesis, University of Mysore.

Parimala, K.R. and Sudha, M. L. (2015) Wheat-Based Traditional Flat Breads of India. Critical Reviews in Food Science and Nutrition, 55 (1). pp. 67-81.

Parthasarathi, A. and Leelavathi, K. and Selvaraj, A. and Sidhu, J. S. (1987) Flour mill streams. II. Suitability for different baked products. Indian Miller, 18 (1). pp. 35-37.

Pichan, Prabhasankar and Punaroor Haridas, Rao (2001) Effect of different milling methods on chemical composition of whole wheat flour. European Food Research and Technology, 213. pp. 465-469.

Pichan, Prabhasankar and Ragu Sai, Manohar and Lalitha, R. Gowda (2002) Physicochemical and biochemical characterisation of selected wheat cultivars and their correlation to chapati making quality. European Food Research and Technology, 214. pp. 131-137.

Pingale, S. V. (1954) Storage of wheat in jute bags impregnated with synergized lindane. Bulletin of Central Food Technological Research Institute, 3 (8). pp. 198-199.

Poorvisha, R. (2013) Partial purification, characterization and determination of dephytinising efficacy of phytase from wheat. [Student Project Report] (Submitted)

Porwal Vaibhav, Badrinarayan (2012) Recent Developments in Wheat Based Noodles. Masters thesis, University of Mysore.

Prabhasankar, P. (2002) Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality. Food Chemistry, 78. pp. 81-87. ISSN 0308-8146

Prabhasankar, P. and Haridas Rao, P. (1999) Lipids in wheat flour streams. Journal of Cereal Science, 30 (3). 315-322, 14 ref..

Prabhasankar, P. and Sai Manohar, R. (2002) Development of Enzyme-Linked Immunosorbent Assay for Evaluation of Chapati-Making Quality of Wheat Varieties. Journal of Agricultural and Food Chemistry, 50 (25). pp. 7455-7460.

Prabhasankar, P. and Sudha, M.L. and Haridas Rao, P. (2000) Quality characteristics of wheat flour milled streams. Food Research International, 33. pp. 381-386.

Prabhasankar, P. and Vijaya Kumar, M. and Lokesh, B. R. and Haridas Rao, P. (2000) Distribution of free lipids and their fractions in wheat flour milled streams. Food Chemistry, 71. pp. 97-103. ISSN 0308-8146

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.

Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. . (1976) Bread and chapati making quality of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 313-317, 5 ref..

Prakash, M. and Haridas Rao, P. and Susheelamma, N. S. and Prabhakar, J. V. (1998) Rheological characteristics of native and steamed wheat flour suspensions. Journal of Cereal Science, 28 (3). 281-289, 24 ref..

Prakash, M. and Rajalakshmi, D. (1999) Effect of steamed wheat flour on the sensory quality of batter coated products. Journal of Food Quality, 22 (5). 523-533 ; 20 ref..

Prakash, M. and Ravi, R. and Susheelamma, N. S. (2001) Rheological studies of raw and steamed wheat flour suspensions with added ingredients. European Food Research and Technology, 213. pp. 113-121.

Prasada Rao, U. J. S. and Vatsala, C. N. and Haridas Rao, P. (2002) Changes in protein characteristics during the processing of wheat into flakes. European Food Research and Technology, 215 (4). 322-326, 30 ref..

Prasada Rao, U. J. S. and Prasad, K. V. S. and Nigam, S. N. (2002) Physico-chemical properties of low molecular weight gliadin and its structural similarity with other wheat proteins. Journal of Food Science and Technology, 39 (6). pp. 623-628.

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..

Prithivi, Shekara and Pavan Kumar, V. (2010) Design and Development of Wheat Flow Operated Small Generator Retrofit Kit to Flour Mill Water Wheel Dampner. [Student Project Report]

R

Revanappa, S.B. and Salimath, P. V. (2010) Triticum aestivum) varieties differing in their chapati-making quality. Carbohydrate Polymers, 79 (3). pp. 655-659.

Raghavendra Rao, S. N. and Sreedhara Murthy, S. and Desikachar, H. S. R. (1983) Effect of heat processing on the paste viscosity of cereal flours. Journal of Food Science and Technology, 20 (3). 95-97, 14 ref..

Raghavendra Rao, S. N. and Desikachar, H. S. R. (1964) Note on the comparative swelling characteristics of polished and unpolished wheat and rice during cooking. Cereal Chemistry, 41 (4). pp. 316-319.

Rahim, A. and Vatsala, C. N. and Venkateswara Rao, G. and Shurpalekar, S. R. (1986) A small scale process for milling of wheat. II. A process for coarse grit (Dalia) milling. Journal of Food Science and Technology, 23 (4). 193-196, 4 ref..

Rahim, A. and Vatsala, C.N. and Shurpalekar, S.R. (1993) Development of a Laboratory Method for Preparation of Nan. Journal of Food Science and Technology (India), 30 (2). pp. 114-117.

Rahim, A. and Venkateswara Rao, G. and Shurpalekar, S. R. (1983) A small scale process for milling of wheat. I. Development of the process. Journal of Food Science and Technology, 20 (5). 191-195, 3 ref..

Rahim, A. and Venkateswara Rao, G. and Vatsala, C. N. and Shurpalekar, S. R. (1983) A novel approach for small scale cleaning of wheat. Indian Food Industry, 2. pp. 13-15.

Rahim, A. and Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. (1976) Suitability of Indian durum wheats for semolina milling and vermicelli preparation. Journal of Food Science and Technology, India, 13 (5). 249-252, 4 ref..

Rahim, A. and Rao, P. H. and Shurpalekar, S. R. (1974) Physico-chemical and rheological properties and milling quality of Indian durum wheats. Journal of Food Science and Technology, India, 11 (1). 1-4, 4 ref..

Rajam, R. and Bharath Kumar, S. and Prabhasankar, P. and Anandharamakrishnan, C. (2015) Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality. Journal of Food Science and Technology, 52 (7). pp. 4029-4041. ISSN 0022-1155

Rajeshwara, A. N. and Prakash, V. (1996) Effect of denaturant and cosolvents on the stability of wheat germ lipase. Journal of Agricultural and Food Chemistry, 44 (3). 736-740, 32 ref..

Rajeshwara, A. N. and Prakash, V. (1994) Structural stability of lipase from wheat germ. International Journal of Peptide and Protein Research, 44 (5). pp. 435-40. ISSN 0367-8377

Ram, B. P. and Nigam, S. N. (1983) Sedimentation and extensograph characteristics of some wheats in relation to gluten composition. Journal of Food Science and Technology, 20 (3). 128-129, 3 ref..

Ram, B. P. and Nigam, S. N. (1981) Stretchability of wheat gluten in relation to gluten composition and varietal differences. Canadian Institute of Food Science and Technology Journal, 14 (4). 326-328, 11 ref..

Ram, B. P. and Nigam, S. N. (1983) Texturometer as a tool for studying varietal differences in wheat flour doughs and gluten proteins. Journal of Texture Studies, 14 (3). 245-249, 9 ref..

Ram, B. P. and Nigam, S. N. (1986) A comparative study of the fingerprints of pepsin digests of gliadins and glutenins: non-identity of comparable ninhydrin positive spots. Journal of Food Science and Technology, 23 (3). 117-120, 22 ref..

Ram, B. P. and Nigam, S. N. (1979) The quality of wheat flour: intervarietal quantitative differences between gluten components. Journal of Food Science and Technology, India, 16 (5). 189-192, 12 ref..

Rama Rao, G. and Swaminathan, M. (1954) Preparation of semolina-like product from soft wheat. Journal of Scientific and Industrial Research, 13A. pp. 379-381.

Ranga Rao, G. C. P. and Leelavathi, K. and Shurpalekar, S. R. (1981) Studies on some quality aspects of semolina from different types of wheats. Journal of Food Science and Technology, 18 (5). 180-184, 2 ref..

Ranga Rao, G. C. P. and Haridas Rao, P. and Kumar, G. V. and Shurpalekar, S. R (1980) Utilisation of wheat germ in the preparation of bread and biscuits. Journal of Food Science and Technology, 17 (4). 171-175, 9 ref..

Ranga Rao, G. C. P. and Haridas Rao, P. and Leelavathi, K. and Shurpalekar, S. R. (1986) Effect of heat developed during grinding wheat in a disc mill on some chemical, rheological and chapati making characteristics of flour. Journal of Food Science and Technology, 23 (1). 29-32, 12 ref..

Rangaswamy, J. R. and Sasikala, V. B. (1986) Kinetics of phosphine residue dissipation from wheat and its milled products in storage. Journal of Food Science and Technology, 23 (1). 54-58, 9 ref..

Rangaswamy, J. R. and Sasikala, V. B. (1988) Phosphine residues in cashew nuts and wheat. Lebensmittel-Wissenschaft-und-Technologie, 21 (6). p. 324. ISSN 0955-2863

Rangaswamy, J. R. and Sasikala, V. B. (1987) Bound residues of phosphine in milled products of wheat. Journal of Food Science and Technology, 24 (1). 26-32, 6 ref.

Rani, K. U. and Prasada Rao, U. J. S. and Leelavathi, K. and Haridas Rao, P. (2001) Distribution of enzymes in wheat flour mill streams. Journal of Cereal Science, 34 (3). 233-242, 44 ref..

Ravi, R. and Haridas Rao, P. (1995) Factors Influencing the Response of Improvers to Commercial Indian Wheat Flours. Journal of Food Science and Technology, 32 (1). pp. 36-41.

Ravi, R. and Sai Manohar, R. and Haridas Rao, P. (2000) Influence of additives on the rheological characteristics and baking quality of wheat flours. European Food Research and Technology, 210. pp. 202-208.

Ravi, R. and Sai Manohar, R. and Haridas Rao, P. (1999) Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives. Journal of the Science of Food and Agriculture, 79. pp. 1571-1576.

Revanappa, S. B. and Bhagwat, S. G. and Salimath, P. V. (2007) Studies on pentosans in Indian wheat (Triticum aestivum) varieties in relation to chapati making quality. Food Chemistry, 104 (3). pp. 896-902.

Revanappa, S. B. and Salimath, P. V. and Prasada Rao, U. J. S. (2014) Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough. International Journal of Food Properties, 17 (10). pp. 2131-2141.

Revanappa, S.B. and Nandini, C.D. and Salimath, P. V. (2010) Structural characterisation of pentosans from hemicellulose B of wheat varieties with varying chapati-making quality. Food Chemistry, 119 (1). pp. 27-33.

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T

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U

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V

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Venkateswara Rao, G. and Shurpalekar, S. R. and Menger, A. (1986) Studies on milling and noodle making quality of different extraction rate semolinas from durum wheat. Journal of Food Science and Technology, 23 (3). 121-126, 12 ref..

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W

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This list was generated on Wed Jun 28 23:09:40 2017 IST.