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Items where Division is "Grain Science and Technology" and Year is 1995

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Jump to: C | H | J | P | R | S | U
Number of items: 12.

C

Charu Lata, Mahanta and Bhattacharya, K. R. (1995) An Alkali-reaction Test to Distinguish Open-Steam, Pressure-Steam and Dry-Heat Parboiled Rice. Journal of Food Science and Technology, 32 (5). pp. 400-402.

H

Hadimani, N. A. and Ali, S. Z. and Malleshi, N. G. (1995) Physico-chemical Composition and Processing Characteristics of Pearl Millet Varieties. Journal of Food Science and Technology, 32 (3). pp. 193-198.

J

Jamuna, Prakash and Ramanatham, G. (1995) Effect of stabilisation treatment of rice bran on functional properties of protein concentrates. Journal of the Science of Food and Agriculture, 67 (2). 181-187, 34 ref..

P

Prabhanjan, H. and Zakiuddin Ali, S. (1995) Studies on rheological properties of tamarind kernel powder, its derivatives and their blends with maize starch. Carbohydrate Polymers , 28 (3). pp. 245-253.

R

Raju, S.N. and Nagin, Chand. and Bhasyam, M. K. and Srinivas, T. (1995) Predictive model for grain cracking in terms of rice plant and pancile morphology derived from multivariate analysis. Journal of the Science of Food and Agriculture, 68 (2). pp. 141-152.

S

Sandhya Rani, M. R. and Bhattacharya, K. R. (1995) Microscopy of rice starch granules during cooking. Starch/Staerke, 47 (9). 334-337, 13 ref..

Sandhya Rani, M. R. and Bhattacharya, K. R. (1995) Rheology of rice-flour pastes: relationship of paste breakdown to rice quality, and a simplified Brabender viscograph test. Journal of Texture Studies, 26 (5). 587-598, 19 ref..

Sila, Bhattacharya (1995) Kinetics of hydration of raw and roasted corn semolina. Journal of Food Engineering, 25 (1). 21-30, 19 ref..

Suhasini, A. W. and Malleshi, N. G. (1995) Influence of Malting Conditions on Amylase Activity, Physical Characteristics and Nutrient Composition of Wheat Malt. Journal of Food Science and Technology, 32 (2). pp. 98-103.

Sumathi, A. and Malleshi, N. G. and Rao, S. V. (1995) Elaboration of amylase activity and changes in paste viscosity of some common Indian legumes during germination. Plant Foods for Human Nutrition , 47 (4). pp. 341-7. ISSN 0921-9668

Sumathi, A. and Vishwanatha, S. and Malleshi, N. G. and Venkat Rao, S. (1995) Effect of Processing Differences in Carbohydrates of Cereal-legume Blends on Blood Glucose Responses in an Individual with Impaired Glucose Tolerance. Journal of Food Science and Technology, 32 (5). pp. 413-415.

U

Unnikrishnan, K. R. and Bhattacharya, K. R. (1995) Changes in Properties of Parboiled Rice During Ageing. Journal of Food Science and Technology, 32 (1). pp. 17-21.

This list was generated on Mon Sep 16 12:50:05 2019 IST.