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Items where Author is "Ashwini, A."
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Ashwini, A. and Jyotsna, R. and Indrani, D. (2009) Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23 (3). pp. 700-707. ISSN 0268-005X
Ashwini, A. (2007) Effect of Hydrocolloids and Emulsifiers on Rheological, Microstructural and Quality Characteristics of Eggless cakes. [Student Project Report]
Ashwini, A. (2006) Use of Hydrocolloids in Flat Breads and Bakery Products. [Student Project Report]