Items where Author is "Ashwini, A."

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]