Items where Author is "Rekha, C. R."

Rekha, C. R. and Vijayalakshmi, G. (2013) Influence of processing parameters on the quality of soycurd (tofu). Journal of Food Science and Technology, 50 (1). pp. 176-180. ISSN 0022-1155

Rekha, C. R. and Vijayalakshmi, G. (2011) Accelerated fermentation of ‘idli’ batter using soy residue okara. Journal of Food Science and Technology, 48 (3). pp. 329-334.

Rekha, C. R. and Vijayalakshmi, G. (2011) Isoflavone Phytoestrogens in Soymilk Fermented with b-glucosidase producing Probiotic Lactic Acid Bacteria. International Journal of Food Sciences and Nutrition, 62 (2). pp. 111-120.

Rekha, C. R. and Vijayalakshmi, G. (2010) Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast. Journal of Applied Microbiology. pp. 1-11. ISSN 1364-5072

Rekha, C. R. and Vijayalakshmi, G. (2010) Influence of Natural Coagulants on Isoflavones and Antioxidant activity of Tofu. Journal of Food Science and Technology, 47 (4). pp. 387-393.

Rekha, C. R. (2010) Soybased Functional Foods with Reference to Probiotics and Isoflavones. PhD thesis, University of Mysore.

Rekha, C. R. and Vijayalakshmi, G. (2008) Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria. Applied Biochemistry and Biotechnology, 151. pp. 452-463.