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Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

Food chemistry, 2007, Vol.104 (2), p.686-692

2007

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Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

Food chemistry, 2007, Vol.100 (4), p.1365-1370

2007

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Effect of fat-type on cookie dough and cookie quality

Journal of food engineering, 2007-03, Vol.79 (1), p.299-305

2007

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Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

Journal of cereal science, 2008-09, Vol.48 (2), p.319-326

2008

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Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

Innovative food science & emerging technologies, 2010, Vol.11 (1), p.219-224

2010

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Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

Journal of food engineering, 2007-06, Vol.80 (3), p.922-930

2007

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Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality

Journal of food science and technology, 2012-12, Vol.49 (6), p.713-720

2012

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Effect of Microbial Transglutaminase on Spaghetti Quality

Journal of food science, 2008-06, Vol.73 (5), p.C306-C312

2008

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Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough

European food research & technology, 2007-01, Vol.224 (3), p.365-372

2007

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Studies on pasting and structural characteristics of thermally treated wheat germ

European food research & technology, 2007-07, Vol.225 (3-4), p.351-357

2007

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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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Influence of micronutrients on rheological characteristics and bread-making quality of flour

International journal of food sciences and nutrition, 2008-01, Vol.59 (2), p.105-115

2008

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Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality

Food chemistry, 2007, Vol.102 (4), p.993-1005

2007

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Inclusive Education in Crossroads: Issues and Challenges

International journal of scientific research (Ahmedabad, India), 2012-06, Vol.3 (2), p.56-59

2012

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Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati

Food science & technology, 2010-11, Vol.43 (9), p.1394-1402

2010

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Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents

Food chemistry, 2007, Vol.100 (3), p.1243-1248

2007

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An EWOA-WTDCNN Model: Effective Whale Optimization Algorithm Incorporating with Weight-Tuned Deep Convolutional Neural Network for Forecasting Indian Crop Yielding Process

Tui jin ji shu, 2023-09, Vol.44 (3), p.2537-2547

M. Rajasenathipathi, K. S. Leelavathi

2023

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Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality

European food research & technology, 2007-07, Vol.225 (3-4), p.463-471

2007

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Effect of Roasted Bambara Groundnut (Voandzeia subterranea) Fortification on Quality and Acceptability of Biscuits

Pakistan journal of nutrition : PJN, 2015-09, Vol.14 (10), p.653-657

2015

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Control of chapati staling upon treatment of dough with amylases and xylanase

Food bioscience, 2014-03, Vol.5, p.73-84

2014

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Test baking of chapati: development of a method

Cereal chemistry, 1986-07, Vol.63

1986

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Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread

Plant foods for human nutrition (Dordrecht), 1999, Vol.54 (2), p.173-182

1999

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Drug-Related Problems in South Indian Tertiary Care Hospital

International Journal of Scientific and Research Publications (IJSRP), 2018-10, Vol.8 (10)

2018

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Amylograph Pasting Behaviour of Cereal and Tuber Starches

Die Stärke, 1987, Vol.39 (11), p.378-381

1987

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Evaluation of the special nutrition programme in Mysore City

Indian journal of medical research (New Delhi, India : 1994), 1986-04, Vol.83, p.404

1986

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Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

Effect of fat-type on cookie dough and cookie quality

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality

Effect of Microbial Transglutaminase on Spaghetti Quality

Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough

Studies on pasting and structural characteristics of thermally treated wheat germ

Distribution of Enzymes in Wheat Flour Mill Streams

Influence of micronutrients on rheological characteristics and bread-making quality of flour

Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality

Inclusive Education in Crossroads: Issues and Challenges

Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati

Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents

An EWOA-WTDCNN Model: Effective Whale Optimization Algorithm Incorporating with Weight-Tuned Deep Convolutional Neural Network for Forecasting Indian Crop Yielding Process

Protein characteristics and peroxidase activities of different Indian wheat varieties and their relationship to chapati-making quality

Effect of Roasted Bambara Groundnut (Voandzeia subterranea) Fortification on Quality and Acceptability of Biscuits

Control of chapati staling upon treatment of dough with amylases and xylanase

Test baking of chapati: development of a method

Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread

Drug-Related Problems in South Indian Tertiary Care Hospital

Amylograph Pasting Behaviour of Cereal and Tuber Starches

Evaluation of the special nutrition programme in Mysore City

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