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Items where Author is "Dasappa, Indrani."

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Article

Dasappa, Indrani. and Venkateswara Rao, G. (2004) Effect of processing conditions on the quality of south Indian parotta - an Indian traditional food. Journal of Food Quality, 27 (1). pp. 55-72.

Dasappa, Indrani. and Venkateswara Rao, G. (2003) Influence of surfactants on rheological characteristics of dough and quality of parotta. International Journal of Food Science and Technology, 38 (1). pp. 47-54.

This list was generated on Thu Nov 21 16:57:04 2024 IST.