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Items where Author is "Kadam, S. U."
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Kadam, S. U. (2010) Influence of Marine Functional Ingredients in Pasta Processing. [Student Project Report] (Submitted)
Kadam, S. U. and Prabhasankar, P. (2010) Marine foods as functional ingredients in bakery and pasta products. Food Research International, 43 (8). pp. 1975-1980.
Kadam, S. U. (2009) Role of Marine Functional Ingredients in Bakery and Pasta Products. Masters thesis, University of Mysore.