Items where Author is "Prabhavathi, C."

Article

Shurpalekar, S. R. and Prabhavathi, C. (1976) Brabender Farinograph, Research extensometer, and Hilliff chapatti press as tools for standardization and objective assessment of chapatti dough. Cereal Chemistry, 53 (4). 457-469, 6 ref..

Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. (1976) Bread and chapati making quality of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 313-317, 5 ref..

Haridas Rao, P. and Rahim, A. and Prabhavathi, C. and Shurpalekar, S. R. (1976) Physico-chemical, rheological and milling characteristics of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 317-322, 6 ref..

Rahim, A. and Prabhavathi, C. and Haridas Rao, P. and Shurpalekar, S. R. (1976) Suitability of Indian durum wheats for semolina milling and vermicelli preparation. Journal of Food Science and Technology, India, 13 (5). 249-252, 4 ref..

Prabhavathi, C. and Usha, M. S. and Bains, G. S. (1973) Effect of baking on the protein quality of high protein biscuits. Indian Journal of Nutrition and Dietetics, 10 (2). 91-95, 9 ref..

Tara, K. A. and Usha, M. S. and Prabhavathi, C. and Bains, G. S. (1971) Vitamin, mineral, colour grade and limiting amino acid contents of Indian commercial flours. Research and Industry, 16. pp. 196-202.