Items where Author is "Bhat, K.K."

Baby Latha, R. and Nagaprabha, P. and Bhat, K.K. and Suvendu, Bhattacharya (2012) Frying Characteristics of Cashew Splits. Journal of Food Process Engineering, 35 (2). pp. 250-263.

Amudha, Senthil and Bhat, K.K. (2011) Best Estimated Taste Detection Threshold for Cardamom (Elettaria Cardamomum Maton) Aroma in Different Media. Journal of Sensory Studies, 26 . pp. 48-53.

Bhat, K.K. (2005) Tech Capsules: Electronic Nose as a Modern Tool for Food Designing. Indian Food Industry, 24 (1). pp. 67-68.

Baby Latha, R. and Bhat, K.K. (2004) Preparation of Soy Cereal Papad. Journal of Rural Technology, 1 (4). pp. 188-193.

Ravi, R. and Prakash, Maya and Bhat, K.K. (2004) Sensory odour profiling and physical characteristics of edible oil blends during frying. Food Research International, 38. pp. 59-68.

Dattatreya, Anupama and Maya, Prakash and Bhat, K.K. (2004) Sensory Flavor Profiling and Mapping of Market Samples Of Cumin (Cuminum Cyminum). Journal of Food Quality, 27. pp. 264-273.

Debnath, Sukumar and Hemavathy, J. and Bhat, K.K. (2002) Moisture sorption studies on onion powder. Food Chemistry, 78. pp. 479-482. ISSN 0308-8146

Anupama, D. and Bhat, K.K. and Sapna, V.K. (2002) Sensory and physico-chemical properties of commercial samples of honey. Food Research International, 36. pp. 183-191.

Senthil, Amudha and Ravi, R. and Bhat, K.K. and Seethalakshmi, M.K. (2002) Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Quality and Preference, 23. pp. 267-273.