Items where Author is "Dubasi Govardhana, Rao"

Article

Galla Narsing, Rao and Balaswamy, K. and Prabhakara Rao, P. G. and Dubasi Govardhana, Rao and Sathyanarayana, A. (2011) Nutritional Quality, Fatty Acids, Amino Acids and Functional Characteristics of Bael (Aegle marmelos L.) Seed Protein Concentrate. Journal of Food and Drug Analysis, 19 (4). pp. 528-535.

Galla Narsing, Rao and Nagender, Allani and Satyanarayana, A. and Dubasi Govardhana , Rao (2011) Preparation, Chemical Composition and Storage Studies of Quamachil (Pithecellobium Dulce L.) Aril Powder. Journal of Food Science and Technology, 48 (1). 90–95.

Galla Narsing, Rao and Dubasi Govardhana, Rao (2010) Chemical and functional characterization of Gum karaya (Sterculia urens L.) seed meal. Food Hydrocolloids () , 24. pp. 479-485.

Akula, Satyanarayana and Prabhakara Rao, Pamidighantam and Dubasi Govardhana, Rao (2010) Influence of source and quality on the color characteristics of annatto dyes and formulations. LWT - Food Science and Technology, 43 (9). pp. 1456-1460.

Jyothirmayi, T. and Galla Narsing, Rao and Dubasi Govardhana, Rao (2008) Physicochemical Changes During Processing And Storage Of Green Chili (Capsicum Annuum) Powders. Journal of Food Processing and Preservation, 32. pp. 868-880.

Veeraputhiran, Velu and Allani, Nagender and Satyanarayana, A. and Dubasi Govardhana, Rao (2008) Studies on effect of Sheeting Methods on the Expansion of Papads during Deep Fat Frying using Scanning Electron Microscopy. Journal of Food Processing and Preservation, 32. pp. 669-680.

Prabhakara Rao, Pamidighantam and Nagender, Allani and Jaganmohan Rao, L. and Dubasi Govardhana , Rao (2007) Studies on the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powders. European Food Research and Technology, 224. pp. 791-795.

Jyothirmayi, T. and Galla Narsing, Rao and Dubasi Govardhana, Rao (2006) Studies on instant raw tamarind chutney powder. Journal of Foodservice, 17. pp. 119-123.