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Distribution of Enzymes in Wheat Flour Mill Streams

Journal of cereal science, 2001-11, Vol.34 (3), p.233-242

2001

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Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits

Journal of the science of food and agriculture, 1999-07, Vol.79 (10), p.1223-1231

1999

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Quality characteristics of wheat flour milled streams

Food research international, 2000-06, Vol.33 (5), p.381-386

2000

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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, 1999-09, Vol.79 (12), p.1571-1576

1999

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Changes in protein characteristics during the processing of wheat into flakes

European food research & technology, 2002-10, Vol.215 (4), p.322-326

2002

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Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality

Food research international, 2002, Vol.35 (9), p.807-813

2002

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Effects of water on the rheological characteristics of biscuit dough and quality of biscuits

European food research & technology, 1999-01, Vol.209 (3/4), p.281-285

1999

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Effect of extraction rate of wheat flour on the quality of vermicelli

Food research international, 2005-01, Vol.38 (4), p.411-416

2005

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Effect of steaming on the rheological characteristics of wheat flour dough

European food research & technology, 1999-01, Vol.209 (2), p.122-125

1999

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Scanning Electron Microscopic Study of Dough and Chapati from Gluten-reconstituted Good and Poor Quality Flour

Journal of cereal science, 2002-02, Vol.35 (2), p.119-128

2002

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Optimization of ingredients and process conditions for the preparation of puri using response surface methodology

International journal of food science & technology, 2001-04, Vol.36 (4), p.407-414

2001

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Lipids in Wheat Flour Streams

Journal of cereal science, 1999-11, Vol.30 (3), p.315-322

1999

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Influence of additives on the rheological characteristics and baking quality of wheat flours

European food research & technology, 2000-01, Vol.210 (3), p.202-208

2000

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Distribution of free lipids and their fractions in wheat flour milled streams

Food chemistry, 2000-10, Vol.71 (1), p.97-103

2000

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Factors influencing the quality of cake doughnut

Journal of food science and technology, 1996, Vol.33 (1), p.41-46

1996

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Effect of Mixing Period and Additives on the Rheological Characteristics of Dough and Quality of Biscuits

Journal of cereal science, 1997-03, Vol.25 (2), p.197-206

1997

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Effect of sugars on the rheological characteristics of biscuit dough and quality of biscuits

Journal of the science of food and agriculture, 1997-11, Vol.75 (3), p.383-390

1997

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Optimization of ingredients and process conditions for the preparation of tandoori roti using response surface methodology

International journal of food science & technology, 1996-08, Vol.31 (4), p.345-351

1996

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Packaging and storage studies on biscuits containing finger millet (Ragi) flour

Journal of food science and technology, 2002, Vol.39 (1), p.66-68

2002

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Prospects for incorporation of defatted Mucuna flour in biscuits formulation

Journal of food science and technology, 2002-07, Vol.39 (4), p.435-438

2002

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Rheological Characterization of Wheat Porridge (cookeddalia), a Semi-liquid Breakfast Food

Journal of cereal science, 1998-01, Vol.27 (1), p.103-108

1998

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Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough

European food research & technology, 1999-01, Vol.210 (2), p.119-122

1999

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Microwave treatment of groundnut ( Arachis hypogaea): Extractability and quality of oil and its relation to lipase and lipoxygenase activity

Food science & technology, 1995, Vol.28 (1), p.96-99

1995

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Analysis of modes of heat transfer in tandoor oven

Journal of food engineering, 1995, Vol.26 (2), p.209-217

1995

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Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment

Food science & technology, 1992, Vol.25 (6), p.532-535

1992

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Distribution of Enzymes in Wheat Flour Mill Streams

Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits

Quality characteristics of wheat flour milled streams

Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives

Changes in protein characteristics during the processing of wheat into flakes

Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality

Effects of water on the rheological characteristics of biscuit dough and quality of biscuits

Effect of extraction rate of wheat flour on the quality of vermicelli

Effect of steaming on the rheological characteristics of wheat flour dough

Scanning Electron Microscopic Study of Dough and Chapati from Gluten-reconstituted Good and Poor Quality Flour

Optimization of ingredients and process conditions for the preparation of puri using response surface methodology

Lipids in Wheat Flour Streams

Influence of additives on the rheological characteristics and baking quality of wheat flours

Distribution of free lipids and their fractions in wheat flour milled streams

Factors influencing the quality of cake doughnut

Effect of Mixing Period and Additives on the Rheological Characteristics of Dough and Quality of Biscuits

Effect of sugars on the rheological characteristics of biscuit dough and quality of biscuits

Optimization of ingredients and process conditions for the preparation of tandoori roti using response surface methodology

Packaging and storage studies on biscuits containing finger millet (Ragi) flour

Prospects for incorporation of defatted Mucuna flour in biscuits formulation

Rheological Characterization of Wheat Porridge (cookeddalia), a Semi-liquid Breakfast Food

Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough

Microwave treatment of groundnut ( Arachis hypogaea): Extractability and quality of oil and its relation to lipase and lipoxygenase activity

Analysis of modes of heat transfer in tandoor oven

Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment

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