Items where Author is "Ram, B. P."

Ram, B. P. and Nigam, S. N. (1986) A comparative study of the fingerprints of pepsin digests of gliadins and glutenins: non-identity of comparable ninhydrin positive spots. Journal of Food Science and Technology, 23 (3). 117-120, 22 ref..

Ram, B. P. and Nigam, S. N. (1983) Sedimentation and extensograph characteristics of some wheats in relation to gluten composition. Journal of Food Science and Technology, 20 (3). 128-129, 3 ref..

Ram, B. P. and Nigam, S. N. (1983) Texturometer as a tool for studying varietal differences in wheat flour doughs and gluten proteins. Journal of Texture Studies, 14 (3). 245-249, 9 ref..

Ram, B. P. and Nigam, S. N. (1982) Puffing and textural characteristics of chapati in relation to varietal differences in gluten composition. Journal of Food Science, 47 (1). pp. 231-233.

Ram, B. P. and Nigam, S. N. (1981) Stretchability of wheat gluten in relation to gluten composition and varietal differences. Canadian Institute of Food Science and Technology Journal, 14 (4). 326-328, 11 ref..

Ram, B. P. and Nigam, S. N. (1979) The quality of wheat flour: intervarietal quantitative differences between gluten components. Journal of Food Science and Technology, India, 16 (5). 189-192, 12 ref..