Items where Author is "Patel, M. M."

Patel, M. M. and Venkateswara Rao, G. (1996) Effect of sugar, fat and emulsifiers on cookies prepared from blends of wheat and blackgram (Phaseolus mungo) flours. Journal of Food Science and Technology, 33 (4). 326-328, 15 ref.. ISSN 0022-1155

Patel, M. M. and Venkateswara Rao, G. (1996) Influence of untreated, heat-treated and germinated blackgram flours on biscuit making quality of wheat flour. Journal of Food Science and Technology, 33 (1). 53-56, 12 ref.. ISSN 0022-1155

Patel, M. M. and Nagin, Chand. and Venkateswara Rao, G. (1996) Quality changes during storage of bread from wheat and blackgram (Phaseolus mungo). Journal of Food Science and Technology, 33 (1). 83-85, 18 ref.. ISSN 0022-1155

Patel, M. M. and Venkateswara Rao, G. (1995) Effect of Untreated, Roasted and Germinated Black Gram (Phaseolυs mungo) Flours on the Physicochemical and Biscuit (Cookie) Making Characteristics of Soft Wheat Flour. Journal of Cereal Science, 22. pp. 285-291. ISSN 0733–5210

Patel, M. M. (1980) Study of availability of lysine in groundnut protein and casein under varying processing conditions. [Student Project Report] (Submitted)

Patel, M. M. (1979) Assessment of available lysine by chemical methods. Masters thesis, Central Food Technological Research Institute.