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Items where Subject is "600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread"

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Number of items at this level: 36.

A

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.

Ankoti, Ghosh (2015) Shelf life extension of chapati using preservatives. [Student Project Report] (Submitted)

Asha, S. A. (2017) Comparative Nutritive Study Of Yava And Godhuma Rotika. [Student Project Report] (Submitted)

D

Dasappa, Indrani. and Venkateswara Rao, G. (2004) Effect of processing conditions on the quality of south Indian parotta - an Indian traditional food. Journal of Food Quality, 27 (1). pp. 55-72.

G

Gangadharappa, G. H. and Prabhasankar, P. (2011) Spreadsheet aided fuzzy model for prediction of chapati making quality. Journal of Food Science and Technology, 48(): (3). pp. 344-348.

Gupta, T. R. (1990) Specific heat of Indian unleavened flat bread chapathi at various stages of cooking. Journal of Food Process Engineering, 13 (3). pp. 217-227.

Gurushree, M. N. and Nandini, C. R. and Pratheeksha, K. and Prabhasankar, P. and Gangadharappa, G. H. (2011) Design, development and performance evaluation of chapati press cum vermicelli extruder. Journal of Food Science and Technology, 48 (2). pp. 218-224.

H

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..

Hemalatha, M. S. and Leelavathi, K. and Salimath, P. V. and Prasada Rao, U. J. S. (2014) Control of chapati staling upon treatment of dough with amylases and xylanase. Food Bioscience, 5. 73 -84.

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.

Hemalatha, M. S. and Suresh, G. Bhagwat and Salimath, P. V. and Prasada Rao, U. J. S. (2012) Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase. Journal of the Science of Food and Agriculture, 92. pp. 764-771. ISSN 0022-5142

I

Indrani, D. and Venkateswara Rao, G. (2012) Research & Developments in South Indian Parotta Technology A review. Indian Food Industry, 31 (5/6). pp. 33-41.

Indrani, D. and Swetha, P. and Soumya, C. and Jyotsna, Rajiv and Venkateswara Rao, G. (2011) Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread. LWT - Food Science and Technology, 44 (3). pp. 719-724. ISSN 0023-6438

J

Jayant, Kumar (2013) Extension of Shelf Life of Thepla Using Hurdle Technology. [Student Project Report] (Submitted)

K

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.

M

Ms, Chandni (2015) Studies on Quinoa based flour mix for Roti and Poori. [Student Project Report] (Submitted)

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.

Murthy, G. S. and Austin, A. (1963) Studies on the quality characters of Indian wheats with reference to the mixability of their flours with the flours of other food grains and tubers for making @chapaties@. Food Science, 12 (3). pp. 64-68.

P

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.

R

Raghavan, C. V. and Sai Manohar, R. and Haridas Rao, P. (1994) Effect of key factors on mechanical sheeting characteristics of chapati dough made from whole wheat flour and resultant atta. Journal of Food Science and Technology, 31 (3). 202-206, 13 ref.. ISSN 0022-1155

Ram, B. P. and Nigam, S. N. (1982) Puffing and textural characteristics of chapati in relation to varietal differences in gluten composition. Journal of Food Science, 47 (1). pp. 231-233.

Revanappa, S. B. and Nandini, C. D. and Salimath, P. V. (2015) Structural variations of arabinoxylans extracted from different wheat (Triticum aestivum) cultivars in relation to chapati-quality. Food Hydrocolloids, 43. pp. 736-742.

Revanappa, S.B. and Salimath, P. V. (2010) Structural characterization of hemicellulose A from wheat (Triticum aestivum) varieties differing in their chapati-making quality. Carbohydrate Polymers, 79. pp. 655-659.

S

Saxena, D. C. and Haridas Rao, P. (1996) Effect of different baking modes on the physico-chemical and sensory characteristics of tandoori roti. Zeitschrift fuer Lebensmittel Untersuchung und Forschung, 203 (3). pp. 262-267.

Saxena, D. C. and Rao, P. H. (2000) Effect of damaged starch on the pasting characteristics and tandoori roti making quality of whole wheat flour. Sciences des Aliments, 20 (6). 591-602, 24 ref..

Shipra, Bhargava and Jyothi Lakshmi, A. and Indrani, D. (2012) Effect Of Barley, Banana and Soya Protein Isolate on Rheological, Microstructural and Nutritional Characteristics of North Indian Parotta. Journal of Texture Studies, 43. pp. 246-256.

Shurpalekar, S. R. and Prabhavathi, C. (1976) Brabender Farinograph, Research extensometer, and Hilliff chapatti press as tools for standardization and objective assessment of chapatti dough. Cereal Chemistry, 53 (4). 457-469, 6 ref..

Sonal, Singh (2013) Extension of Shelf Life of Aloo Paratha using Hurdle Technology. [Student Project Report] (Submitted)

Subrahmanyan, V. and Chandiramani, S. V. and Rajagopalan, R. and Bhatia, D. S. and Swaminathan, M. (1958) Utilization of tapioca flour and low fat groundnut flour admixed with wheat flour for the preparation of chapati and poori. Food Science, 7. pp. 4-6.

Sudha, M. L. and Sushma, W. Eipeson and Hafeeza, Khanum and Madhava Naidu, M. (2015) Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread. Journal of Food Science and Technology, 52 (2). pp. 840-848. ISSN 0022-1155

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.

Tejaswi Kumar , H. C. (2012) “Effect of Fats and Oils on Rheological and Quality Characteristics of South Indian Parotta. [Student Project Report] (Submitted)

Thoithoi, Tongbram (2017) Development of high fiber and high protein traditional food (chapati) using industrial by-products. [Student Project Report] (Submitted)

V

Venkatesh Murthy, K. and Sai Manohar, R. and Haridas Rao, P. (1998) Factors affecting sheeting characteristics of chapati dough using pneumatic pressure extrusion. Journal of Food Science and Technology, 35 (2). 122-127, 10 ref..

Venkatesh Murthy, K. and Sudha, M. L. and Ravi, R. and Raghavarao, K.S.M.S. (2015) Optimization of pneumatic sheet extrusion of whole wheat flour poory dough using response surface methodology. Journal of Food Science and Technology, 52 (7). pp. 4405-4413. ISSN 0022-1155

This list was generated on Sun Nov 19 21:01:30 2017 IST.