Items where Author is "Narasimha, H. V."

Sashikala, V. B. and Sreerama, Y. N. and Pratape, V. M. and Narasimha, H. V. (2015) Effect of thermal processing on protein solubility of green gram (Phaseolus aureus) legume cultivars. Journal of Food Science and Technology, 52 (3). pp. 1552-1560. ISSN 0022-1155

Sasikala, V. B. and Ravi, R. and Narasimha, H. V. (2011) Textural Changes of Green Gram (Phaseolus Aureus) and Horse Gram (Dolichos Biflorus) as Affected by Soaking and Cooking. Journal of Texture Studies , 42. pp. 10-19.

Sashikala, V. B. and Narasimha, H. V. (2010) An Objective Method and a device for Determining the end Point of Cooking of Dhal and Rice. International Journal of Food Properties, 13. pp. 877-889.

Sila, Bhattacharya and Narasimha, H. V. (2008) Effect of raw material characteristics on the properties of fried rice-blackgram dough. International Journal of Food Sciences and Nutrition, 59 (6). pp. 502-511. ISSN 0963-7486

Pavithra, M. B. and Pratape, V. M. and Sashikala, V. B. and Narasimha, H. V. (2006) Effect of processing on functional properties and product making quality of horse gram flour. Journal of Food Science and Technology (India), 43 (4). pp. 430-433.

Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2006) Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes. Journal of Food Engineering, 74 (1). pp. 80-95. ISSN 0260-8774

Pratape, V. M. and Narasimha, H. V. (2005) Influence of pretreatment and grinding machine on suitability of Bengalgram flour(Besan) for preparation of sev. Journal of Food Science and Technology (India), 42 (2). pp. 127-130.

Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2004) The moisture dependent physical and mechanical properties of whole lentil pulse and split cotyledon. International Journal of Food Science and Technology, 40. pp. 213-221.

Pratape, V. M. and Sashikala, V. B. and Narasimha, H. V. (2004) Mini Dhal Mill - an appropriate technology for Indian rural areas for processing of pulses. Journal of Rural Technology, 1 (2). pp. 87-90.

Ramakrishnaiah, N. and Pratape, V. M. and Sashikala, V. B. and Narasimha, H. V. (2004) Value addition to by-products from dhal milling industry in India. Journal of Food Science and Technology, 41 (5). pp. 492-496.

Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2003) Effect of gum arabic on the rheology of corn flour doughs and fried product quality. Journal of Texture Studies, 34 (4). pp. 421-436.

Narasimha, H. V. and Ramakrishnaiah, N. and Pratape, V. M. and Sasikala, V. B. and Narasimhan, K. S. (2002) Milling and storage of pulses in India. Indian Food Industry, 21 (6). pp. 32-39.

Narasimha, H. V. and Shankara, R. and Sreedhara Murthy, S. and Indudhara Swamy, Y. M. and Sathyendra Rao, B. V. and Srinivas, A. (2000) A continuous process for parboiling brown rice. Journal of Food Science and Technology, 37 (3). 323-326 ; 14 ref..

Suvendu, Bhattacharya and Narasimha, H. V. (1999) Characterisation of papad from different blends of cereals with black gram. Journal of Food Quality, 22 (2). pp. 157-166.

Sila, Bhattacharya and Narasimha, H. V. (1999) Characterization of papad from different blends of cereals with blackgram. Journal of Food Quality, 22 (2). 157-166 ; 8 ref..

Sila, Bhattacharya and Suvendu, Bhattacharya and Narasimha, H. V. (1999) Uniaxial compressibility of blackgram doughs blended with cereal flours. Journal of Texture Studies, 30 (6). pp. 659-675.

Urga, Kelbessa and Narasimha, H. V. and Sasikala, B. V. and Vishwanatha, S. (1998) Bioavailability of iron and zinc from tef in rats. Bulletin of Chemical Society of Ethiopia, 12. pp. 95-103.

Ekanayaka, S. and Narasimha, H. V. (1997) Comparative properties of rice flakes prepared using edge runner and roller flaker. Jouranl of Food Science and Technology, 34 (4). pp. 291-295.

Sila, Bhattacharya and Narasimha, H. V. (1997) Puncture and stress relaxation behavior of blackgram (Phaseolus mungo) flour-based papad dough. Journal of Food Process Engineering, 20 (4). 301-316, 22 ref..

Nghi, T. T. and Narasimha, H. V. (1994) Performance of a plate mill and a modified Engelberg huller for small-scale dry milling and de-germing of maize. International Journal of Food Science and Technology, 29 (3). 347-352, 10 ref..

Pratape, V. M. and Narasimha, H. V. (1994) Processing of Soybean for Use as Dhal. Journal of Food Science and Technology, 31 (5). pp. 423-425.

Raju, G. N. and Bhashyam, M. K. and Narasimha, H. V. and Murthy, S. S. and Srinivas, T. (1992) Grain morphology and structure in relation to milled product quality in maize (Zea mays L.). International Journal of Food Science & Technology, 27 (2). 213-220, 14 ref..

Srinivas, T. and Bhashyam, M. K. and Nagin, Chand. and Sila, Bhattacharya and Sreedhara Murthy, S. and Narasimha, H. V. (1991) Relationship of Cob characters with grain morphology in maize (Zea mays, Poaceae). Economic Botany, 45 (4). pp. 503-510.

Narasimha, H. V. and Srinivas, T. and Desikachar, H. S. R. (1989) A histological basis for `hard-to-cook' phenomenon in red gram (Cajanus cajan) cultivars. Journal of Food Science, 54 (1). pp. 125-127. ISSN 0022-1147

Narasimha, H. V. and Shankara, R. and Ananthachar, T. K. and Desikachar, H. S. R. (1984) Energy requirements during processing and cooking of rice. Journal of Food Science and Technology, 21 (6). pp. 413-414. ISSN 0022-1155

Shankara, R. and Ananthachar, T. K. and Narasimha, H. V. and KrishnaMurty, H. and Desikachar, H. S. R. (1984) Improvements to the traditional edge-runner process for rice flake production. Journal of Food Science and Technology, 21 (3). 121-122, 4 ref..

Narasimha, H. V. (1984) Studies on cookability of pulses and factors affecting their cooking quality with special reference to tur. Doctoral thesis, Central Food Technological Research Institute.

Narasimha, H. V. and Ananthachar, T. K. and Shankara, R. and Gopal, M. S. and Desikachar, H. S. R. (1982) Development of a continuous process for making rice flakes. Journal of Food Science and Technology, 19 (6). 233-235, 5 ref..

Ananthachar, T. K. and Narasimha, H. V. and Shankara, R. and Gopal, M. S. and Desikachar, H. S. R. (1982) Improvement of the traditional process for rice flakes. Journal of Food Science and Technology, India, 19 (2). 47-50, 5 ref..

Caro Bueno, E. and Narasimha, H. V. and Desikachar, H. S. R. (1980) Studies on the improvement of cooking quality of kidney beans (Phaseolus vulgaris). Journal of Food Science and Technology, 17 (5). 235-237, 14 ref..

Narasimha, H. V. and Desikachar, H. S. R. (1978) Objective methods for studying cookability of tur pulse (Cajanus cajan) and factors affecting varietal differences in cooking. Journal of Food Science and Technology, India, 15 (2). 47-50, 22 ref..

Narasimha, H. V. and Desikachar, H. S. R. (1978) Simple procedures for reducing the cooking time of split red gram (Cajanus cajan). Journal of Food Science and Technology, India, 15 (4). 149-152, 6 ref..

Narasimha, H. V. and Ananthachar, T. K. and Gopal, M. S. and Desikachar, H. S. R. (1974) Suitability of raw and steamed cereal grains for making deep fried preparations. Journal of Food Science and Technology, 11 (2). pp. 76-78. ISSN 0022-1155