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Items where Author is "Crassina, K."

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Article

Thanushree, M. P. and Sudha, M. L. and Asha, Martin and Vanitha, T. and Crassina, K. (2022) Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers. LWT - Food Science and Technology, 160. p. 113286. ISSN 0023-6438

Paramesha, M. and Priyanka, N. and Crassina, K. and Nandini, P. Shetty (2021) Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread. Journal of Food Science and Technology. ISSN 0022-1155

Iqbal, Sarwar and Thanushree, M. P. and Sudha, M. L. and Crassina, K. (2021) Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack. Journal of Food Science and Technology. ISSN 0022-1155

Crassina, K. and Thanushree, M. P. and Stuti, Gupta and Aashitosh, A. Inamdar (2020) Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition. Journal of Food Science and Technology. ISSN 0022-1155

Thanushree, M. P. and Sudha, M. L. and Crassina, K. (2017) Lotus (Nelumbo nucifera) rhizome powder as a novel ingredient in bread sticks: rheological characteristics and nutrient composition. Journal of Food Measurement and Characterization, 11. pp. 1795-1803.

Ramya, Krishnaiya and Crassina, K. and Sheetal, Gupta (2016) Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins. Food Measurement, 10. pp. 210-219.

Crassina, K. and Sudha, M. L. (2015) Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks. Journal of Food Science and Technology, 52 (9). pp. 5922-5929. ISSN 0022-1155

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